White Chocolate Panna Cotta with Stewed Strawberries is a creamy, elegant dessert that perfectly balances the rich sweetness of white chocolate with the tartness of stewed strawberries. This smooth, silky treat is easy to prepare and makes for an impressive finale to any meal.
Origin of Panna Cotta
Panna Cotta, meaning “cooked cream” in Italian, originated in Northern Italy. Traditionally made with sweetened cream and gelatin, this dessert has been adapted worldwide with various flavors and toppings. The addition of white chocolate brings a modern twist, making it even more indulgent.
Why It’s Loved
This dessert is adored for its luscious, melt-in-your-mouth texture and the delightful contrast between creamy panna cotta and juicy stewed strawberries. It’s simple to prepare, yet elegant enough to impress guests.
White Chocolate Panna Cotta with Stewed Strawberries
6
servings15
minutes20
minutes320
kcalIngredients
2 cups (480ml) heavy cream
1/2 cup (120ml) whole milk
1/2 cup (100g) white chocolate, chopped
1/4 cup (50g) granulated sugar
1 teaspoon vanilla extract
2 1/2 teaspoons (1 packet) unflavored gelatin
3 tablespoons (45ml) cold water
Directions
- In a small bowl, sprinkle gelatin over cold water and let sit for 5 minutes to bloom.
- In a saucepan over medium heat, combine heavy cream, milk, sugar, and white chocolate. Stir until the chocolate is fully melted and the mixture is hot but not boiling.
- Remove from heat and stir in the bloomed gelatin until completely dissolved. Add vanilla extract and mix well.
- Pour the mixture into ramekins or dessert glasses and refrigerate for at least 4 hours, or until set.
- While the panna cotta chills, prepare the stewed strawberries: In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until the strawberries release their juices and soften.
- Allow the stewed strawberries to cool slightly before serving.
- Once the panna cotta is set, top with the stewed strawberries and serve chilled
Notes
- Make Ahead:
Panna cotta can be made a day in advance and stored in the refrigerator until ready to serve. - Smooth Texture:
Strain the panna cotta mixture before pouring into ramekins for an ultra-smooth consistency.
