White Chocolate Panna Cotta
A community recipe by WelshRarebitNot tested or verified by Nigella.com
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Grease 6 small moulds or ramekins. Mix the cream, milk and chocolate and 2 tbsp sugar in a small saucepan, heat gently without boiling, until the chocolate has melted and a smooth mixture has been formed. Put the gelatine and water in a small bowl and heat gently in a bain-marie until the gelatine melts, stirring regularly. When ready, pour into the chocolate mixture. Share the mixture between the moulds, cover and refrigerate for approximately 3 hours, until set. Meanwhile, mix the passionfruit pulp with the wine and remaining sugar, in a small saucepan. Bring to the boil and turn the heat down. Allow to reduce gently, for 10 minutes. Allow to cool. Turn the panna cottas out from their moulds, and surround with coulis.
Grease 6 small moulds or ramekins. Mix the cream, milk and chocolate and 2 tbsp sugar in a small saucepan, heat gently without boiling, until the chocolate has melted and a smooth mixture has been formed. Put the gelatine and water in a small bowl and heat gently in a bain-marie until the gelatine melts, stirring regularly. When ready, pour into the chocolate mixture. Share the mixture between the moulds, cover and refrigerate for approximately 3 hours, until set. Meanwhile, mix the passionfruit pulp with the wine and remaining sugar, in a small saucepan. Bring to the boil and turn the heat down. Allow to reduce gently, for 10 minutes. Allow to cool. Turn the panna cottas out from their moulds, and surround with coulis.
Introduction
Grown up blamonge
Grown up blamonge
Ingredients
Serves: 6
Metric
Cups
- 300 millilitres double cream
- 180 millilitres milk
- 150 grams white chocolate (roughly chopped)
- 75 grams caster sugar
- 2 teaspoons gelatine
- 1 tablespoon water
- 125 millilitres passionfruit pulp
- 250 millilitres white wine
- 10½ fluid ounces heavy cream
- 6⅓ fluid ounces milk
- 5 ounces white chocolate (roughly chopped)
- 3 ounces superfine sugar
- 2 teaspoons gelatine
- 1 tablespoon water
- 4⅖ fluid ounces passionfruit pulp
- 8⅘ fluid ounces white wine
Method
White Chocolate Panna Cotta is a community recipe submitted by WelshRarebit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by Klementine on 5th November 2017
Show more commentsThis is such a wonderfully simple recipe and tastes so delicious! Seriously, if you haven't used gelatine before, don't be scared - make panna cotta.