Tenderly melting on the tongue, with the fine aroma of vanilla and cream: panna cotta, even as white chocolate panna cotta, is one of the most popular desserts in Italy. And it is one of the most varied, because only your preferences set the limits when playing with the aromas.
Chocolate panna cotta and its fruity combinations
The basis could not be more simple: cream and sugar are heated up and bound with gelatine. In the classic version, vanilla is also. This tastes delicious with sauces from blackberries, blueberries, strawberries or wild berries, for example. The contrast between the mild cream and the slightly sour fruit will amaze any palate!
More exotic fruits are also becoming increasingly popular with panna cotta: persimmons, kumquat, papaya, mango or passion fruits create a visual and aromatic spectacle on the dessert stage, as do roasted nuts, liqueur, caramel, fresh herbs or even rose petals.
But my favorite is the white chocolate panna cotta
Panna cotta with white chocolate
- 500 ml double cream
- 80 g white chocolate
- 8 g gelatine sheets
- 1 vanilla pod
- Soak gelatine in cold water for 10-15 minutes. Cut the vanilla pod lengthwise with a knife and put it into a pot. Add the cream and the white chocolate and heat the liquid to 60° C. Remove the pot from the stove.
- Let the liquid cool down to 40° C, and then stir in the soaked gelatine until it has dissolved well. Allow to rest for a few minutes, before pouring the liquid through a fine sieve into a bowl, or in portions into small glasses.
- Place the panna cotta in the fridge overnight. Serve the next day with the desired fruit coulis.
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