Chocolate, Christmas, Desserts, Italian, Milk & Cream, Raspberries, Summer

Raspberry and white chocolate panna cotta

With raspberries in their peak season, I decided to make a simple dessert with classic flavours (raspberries, cream and white chocolate – need I say more?!). These panna cottas are great for casual summer dining and special enough for dinner parties (and Christmas) too.

K_ink panna cotta

Raspberry and white chocolate panna cotta
Print Recipe
Servings Prep Time
6 30 mins
Cook Time Passive Time
5 mins plus refrigeration
Servings Prep Time
6 30 mins
Cook Time Passive Time
5 mins plus refrigeration
Raspberry and white chocolate panna cotta
Print Recipe
Servings Prep Time
6 30 mins
Cook Time Passive Time
5 mins plus refrigeration
Servings Prep Time
6 30 mins
Cook Time Passive Time
5 mins plus refrigeration
Ingredients
Servings:
Instructions
  1. Lightly spray six, ¾ cup (180ml) capacity moulds with oil. Place raspberries in the bases of prepared moulds. Make jelly following packet directions. Pour over enough jelly to just cover raspberries (you will have about 1 cup of jelly leftover. Set in cups for a quick snack!). Refrigerate jelly mixture for 2 hours or set.
  2. Meanwhile, combine chocolate, cream, sugar and vanilla in a saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth and heated through.
  3. Pour boiling water into a heatproof jug. Sprinkle over gelatine. Using a fork, whisk to dissolve gelatine. Add to cream mixture and stir to combine. Set aside for 15 minutes to cool slightly. Add yoghurt to cream mixture and whisk to combine. Set aside to cool completely.
  4. Carefully pour cold cream mixture over jelly. Cover loosely with plastic wrap and refrigerate for 4 hours or until set. Carefully run a round-bladed knife around the edge of each panna cotta. Invert onto plates. Serve with extra raspberries and almond bread if desired.
Recipe Notes

When buying raspberries look for those that are plump and brightly coloured. Once home, place unwashed raspberries on a paper-towel lined plate. Cover with plastic wrap and store in the refrigerator. Use them within a few days.

K_Ink Panna Cotta

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