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White Chocolate Panna Cotta

A community recipe by

Not tested or verified by Nigella.com

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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 ounce heavy cream
  • 6⅓ fluid ounce milk
  • 5 ounces white chocolate (roughly chopped)
  • 3 ounces superfine sugar
  • 2 teaspoons gelatine
  • 1 tablespoon water
  • 4⅖ fluid ounce passionfruit pulp
  • 8⅘ fluid ounce 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.

  • 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.
  • Tell us what you think