VANILLA WHITE CHOCOLATE PANNA COTTA WITH STRAWBERRIES
This is a divine dessert, as it is not too rich or heavy, but creamy with a delicate flavour. You can serve it in ramekins or turned out onto plates and topped with fruit or coulis, but I have found that fresh, chopped strawberries go beautifully with it. In the UK, I use double cream, which is 48% butterfat so in the States try to use a heavy cream with a high percentage of butterfat to match the texture. I have included the chilling time in the "cooking time".
Provided by Shuzbud
Categories Gelatin
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Put the cream, milk and vanilla pod (whole) into a saucepan.
- Heat over a very low heat until almost simmering, stirring constantly.
- Put the gelatine sheets in water to soak.
- Add the sugar to the warm cream mixture and stir until melted completely.
- Remove the vanilla pod then add the chocolate and stir until melted.
- Add the gelatine to the mixture and stir.
- Remove from heat and make sure the mixture is completely smooth.
- Cool, then pour into ramekins.
- Leave in the fridge to set for around 4 hours.
- If you wish, loosen the panna cotta out of the ramekins by placing them in warm water for a few moments then turning onto a plate.
- I find the flavour is best if you remove the panna cotta from the fridge about 10 minutes before needed. Serve with chopped fresh strawberries.
Nutrition Facts : Calories 408.1, Fat 35.4, SaturatedFat 21.9, Cholesterol 113.8, Sodium 55, Carbohydrate 21.3, Sugar 18.2, Protein 3.3
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