White chocolate panna cotta and berries

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Panna cotta is an Italian dessert made from cooked cream thickened with gelatin or starch. It’s very creamy, lush and versatile.

White chocolate panna cotta served with a mixed berry sauce is one of my family’s favorite desserts. For me this is certainly one of the best panna cottas I have ever had. My family and friends are always raving about this panna cotta. I have made this recipe too many times to count!

My husband requested for this panna cotta four months ago, shortly before his birthday party with his friends. He was like: Could you please make panna cotta for my party, but a lot of it, preferably in a glass casserole dish and not in drinking glasses that you always use?. And there he was with his friends enjoying their rum flavored panna cotta.

I also made it yesterday for our geologists get-together for the geologists in the Franconian region. Everyone loved it and I received rave reviews!

Talking of the Franconian region, don’t forget to check out the roasted duck and gravy recipe with a Franconian touch.

You guys, I assure you that this will be one of the best pana cottas you’ve ever had. It’s very simple, cheap and consists of only few steps.

Normally I use vanilla bean paste for my panna cotta, but vanilla bean became so expensive this year here in Germany. Thus why I used vanilla extract for this recipe.

Before we get started I would like to point out some tips and tricks to achieve a perfect panna cotta:

  1.  You should use a good quality white chocolate and not a couverture one. Because panna cotta, tend to be too fatty, when using couverture.
  2. You should cover the panna cotta with cling firm before chilling to prevent the cream from forming a skin.
  3. Pour the mixed berry sauce over the panna cotta, when it’s completely firm.

So guys get ready for the oohs and aahs from your family and friends!


White chocolate panna cotta and berries

Yield: 6 Servings
Prep Time: 10 min
Cook and cool Time: 10 min
Chill Time: at least 3 hours or overnight

You’ll need:

For panna cotta:

– 600 ml (21.1 fl oz/ 2 1/2 cups) heavy cream
– 150 ml (5.3 fl oz/ 1/2 cup) milk
– 150 g (5.3 oz) white chocolate
– 25 g (2 tablespoons) sugar
– ¼ teaspoon vanilla extract
– 6 gelatin leaves

Note: I used 3 teaspoons powdered gelatin which is equal to 6 gelatin leaves

For the mixed berry sauce:

– 200 g (7.1 oz/ 1 1/4 cups) frozen mixed berries (or any berries of your choice)
Note: I used frozen berries, but you can also use the fresh ones
– ca. 100 ml (1/2 cup) water
– 1 tablespoon of vanilla sugar

Note: I used 1 packet of vanilla sugar, but you can also use 1 tablespoon of sugar and ¼ teaspoon of vanilla extract.

You also need:

– 6 drinking glasses or a casserole glass form
– a saucepan and a bowl

Panna cotta with berry sauce step-by-step- photo recipe

Panna cotta

1. Hydrate the gelatin: First of all, put gelatin leaves in a bowl and add 4-6 tablespoons of cold tap water. Let stand for 5 to 10 minutes.

2. Make the cream: In the meantime, combine heavy cream, sugar, vanilla extract and white chocolate in a saucepan and heat at medium low. Stir and let cook until the chocolate has melted.

3. Add gelatin to the cream mixture: Gently squeeze out the excess water out of gelatin, if you’re using gelatin leaves. Add it to the warm mixture. Stir and cook until gelatin is dissolved (this takes around 1 minute).

4. Divide and cool the cream: Remove the saucepan from the heat. Divide the cream mixture into 6 drinking glasses and cool to room temperature.

5. Cover and chill: Cover the glasses with cling firm and chill for at least 3 hours. You can also make this dessert overnight.

NOTE: If you’re in hurry, just put your panna cotta in the freezer for 45 minutes. At least that’s what I do sometimes.

Mixed berry sauce:

6. Make the mixed berry sauce 30 minutes before serving: Place the berries, sugar and water into a saucepan and bring to a boil. Reduce the heat and let simmer until the berries are soft. Let the sauce cool down to room temperature, before pouring it over panna cotta. Otherwise your panna cotta will turn into a soup!

NOTE: Add a small amount of water at a time, to make sure that you don’t dilute the berries. Because frozen berries release lots of juices while cooking.

7. Serve: Spoon over the sauce and serve. You can keep this panna cotta up to three days in the fridge.

Enjoy!

Looking for more dessert recipes? Orange cream with orange sauceFresh strawberry cake and  Mascarpone cream and mixed berries

White chocolate panna cotta and mixed berries

I assure you that this will be one of the best pana cottas you've ever had. It's flavorful, very simple, cheap and consists of only few steps. Perfect for any time of the year, especially when having guests over. 
Prep Time10 mins
Cook Time10 mins
Chill Time (at least)3 hrs
Total Time20 mins
Course: Dessert
Cuisine: Italian
Keyword: gluten free, how to, mixed berries, panna cotta, white chocolate panna cotta
Servings: 6 serrvings
Author: Ester from esterkocht.com

Ingredients

For panna cotta

  • 600 ml (21.1 fl oz/ 2 1/2 cups) heavy cream
  • 150 ml (5.3 fl oz/ ½ cup)  milk
  • 150 g (5.3 oz) white chocolate
  • 25 g (2 tablespoons)  sugar
  •  ¼ teaspoon vanilla extract
  • 6 gelatin leaves (3 teaspoons powdered gelatin)

For the mixed berry sauce

  • 200 g (7.1 oz( 1 ¼ cups) frozen mixed berries 
  • 100  ml (½ cup)  water
  • 1 teaspoon vanilla sugar (1/4 teaspoon vanilla extract)

You'll also need

  • 6 drinking glasses or a casserole glass form

Instructions

  • Hydrate the gelatin: First of all, put gelatin leaves in a bowl and add 4-6 tablespoons of cold tap water. Let stand for 5 to 10 minutes.
  • In the meantime, combine heavy cream, sugar, vanilla extract and white chocolate in a saucepan and heat at medium low. Stir and let cook until the chocolate has melted.
  • Add gelatin to the cream mixture: Gently squeeze out the excess water out of gelatin, if you're using gelatin leaves. Add it to the warm mixture. Stir and cook until gelatin is dissolved (this takes around 1 minute). Remove the saucepan from the heat. Divide the cream mixture into 6 drinking glasses and cool to room temperature. Cover the glasses with cling firm and chill for at least 3 hours. You can also make this dessert overnight.
  • Make the mixed berry sauce 30 minutes before serving: Place berries, sugar and water into a saucepan and bring to a boil. Reduce the heat and let simmer until the berries are soft. Let the sauce cool down to room temperature, before pouring it over panna cotta. Otherwise your panna cotta will turn into a soup!
  • Pour the mixed berry sauce over panna cotta. You can keep this panna cotta up to three days, chilled.

Notes

  1. I used 1 packet of vanilla sugar to, but you can also use 1 tablespoon of sugar and ¼ teaspoon of vanilla extract.
  2. If you're in hurry and don't have time to chill your panna cotta for at least 3 hours, just put it in the freezer for 45 minutes. At least that's what I do sometimes.
  3. For the mixed berry sauce, add a small amount of water at a time, to make sure that you don't dilute the berries. Because frozen berries release lots of juices while cooking.

Did you make this recipe? I’d love to see!. Snap a pic and share it on Ester kocht Facebook Page or @ester.kocht on Instagram.

 

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