The most delicate panna cotta with white chocolate
6 servings
180 minutes
Panna cotta is an exquisite Italian dessert that has won the hearts of gourmets worldwide. Its name translates to 'cooked cream,' reflecting its delicate and velvety texture. In this version of the classic recipe, white chocolate is added to the creamy base, giving the dessert subtle vanilla notes and a light sweetness. Thanks to gelatin, panna cotta achieves perfect smoothness, and chilling allows it to hold its shape while remaining airy. This dessert is ideal for a romantic dinner or festive gathering and can be complemented with fresh berries, caramel sauce, or crushed nuts. It is simple to prepare but impresses with its elegant flavor and presentation.
1
Place gelatin in a bowl and pour water over it. Let it swell for about 5-7 minutes.
- Gelatin: 2 tablespoons
- Water: 4 tablespoons
2
We put cream and chocolate in a small saucepan, add sugar. We place the saucepan on the heat, stirring constantly until the chocolate and sugar dissolve. Remove from heat.
- Heavy cream: 300 ml
- White chocolate: 100 g
- Sugar: 70 g
3
Pour the mixture into a bowl with gelatin and stir until fully dissolved. Let it cool to room temperature and pour the mixture into molds. Place in the refrigerator. Allow to set — this will take about 2-3 hours.
- Gelatin: 2 tablespoons
4
To remove the dessert from the molds, dip each mold in a bowl filled with hot water for a few seconds; the edges will melt, making it easy to invert the mold onto a plate.