Roasted White Chocolate Panna Cotta Recipes

WHITE CHOCOLATE PANNA COTTA WITH STEWED STRAWBERRIES

White Chocolate Panna Cotta with Stewed Strawberries image

Gluten-free, wheat-free, soy-free, egg-free, and nut-free dessert.

Provided by Juniper

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 4h57m

Yield 6

Number Of Ingredients 9

Ingredients

6 ounces white chocolate, chopped
2 cups heavy whipping cream
1 tablespoon white sugar
1 teaspoon vanilla bean paste
1 tablespoon boiling water
1 ½ teaspoons unflavored gelatin powder
4 ounces fresh strawberries, quartered
¼ cup orange juice
2 teaspoons white sugar

Steps:

Combine white chocolate, heavy cream, 1 tablespoon sugar, and vanilla bean paste in a saucepan over low heat; cook and stir until chocolate has melted and mixture is smooth, 5 to 7 minutes.
Place boiling water in a small bowl. Sprinkle gelatin powder over water and stir until dissolved. Stir gelatin mixture into white chocolate mixture until smooth.
Ladle white chocolate mixture into six 1/2-cup ramekins. Cover with plastic wrap and chill until set, about 4 hours.
Combine strawberries, orange juice, and 2 teaspoons white sugar in a saucepan over medium heat. Bring to a boil; reduce heat and simmer, covered, until strawberries have softened and mixture has a syrupy consistency, 2 to 3 minutes. Remove from heat, cover, and refrigerate until chilled, about 30 minutes.
Spoon some stewed strawberries over each ramekin to serve.

Nutrition Facts : Calories 454 calories, Carbohydrate 25.3 g, Cholesterol 114.6 mg, Fat 38.4 g, Fiber 0.4 g, Protein 4 g, SaturatedFat 23.7 g, Sodium 56.9 mg, Sugar 21.9 g

WHITE CHOCOLATE PANNA COTTA WITH DARK CHOCOLATE SAUCE

White Chocolate Panna Cotta With Dark Chocolate Sauce image

Delicate & cool with two kinds of chocolate for an easy but elegant & satisfying dessert. From those talented folks at Southern Living. Panna cotta needs to chill 24 hours before serving. I like to make in ramekins & invert the panna cotta onto serving plates in puddle of warm dark chocolate sauce. Make the dark chocolate sauce shortly before serving & drizzle it on the cold panna cottas immediately before serving. Garnish with mint sprigs if you want to gild the lily.

Provided by Busters friend

Categories Gelatin

Time 19m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1/4 ounce unflavored gelatin
1 1/2 cups milk, divided
1 cup whipping cream
1/2 cup white chocolate chips
1/4 cup sugar
3 ounces dark baking chocolate, bar chopped
3/4 cup heavy cream

Steps:

For Panna Cotta:.
Sprinkle gelatin over 1/4 cup milk in a small bowl; stir until moistened. Let stand 5 minutes. (Mixture will be lumpy.).
Cook whipping cream, chocolate morsels, and sugar in a saucepan over medium-low heat, stirring occasionally, 4 minutes or until morsels are melted and sugar is dissolved.
Remove from heat, and add gelatin mixture, stirring until mixture is dissolved.
Stir in remaining 1 1/4 cups milk.
Pour mixture evenly into 4 to 6 stemmed glasses or 6 (8-oz.) ramekins. Cover and chill 24 hours. Serve with Dark Chocolate Sauce. Garnish, if desired.
For Dark Chocolate Sauce:.
Microwave chocolate and cream in a small microwave-safe bowl at HIGH 1 1/2 minutes or until melted and smooth, stirring every 30 seconds.
Drizzle spoonfuls on panna cotta immediately before serving if using stemmed glasses or invert the panna cottas onto a puddle of the chocolate sauce.

WHITE CHOCOLATE PANNA COTTA

White Chocolate Panna Cotta image

Make and share this White Chocolate Panna Cotta recipe from Food.com.

Provided by dale7793

Categories Gelatin

Time 4h5m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

300 ml thickened cream
3/4 cup milk
150 g white chocolate, chopped
2 tablespoons caster sugar
2 teaspoons gelatin
1 tablespoon water

Steps:

Grease 6 moulds (1/2 cup size).
Combine cream, milk, chocolate and sugar in a small pan and heat over a low heat until chocolate is melted and mixture is smooth.
Sprinkle gelatine over the water in a small heatproof jug.
Stand over a pan of simmering water until gelatine dissolves.
Stir into the cream mixture.
Divide mixture evenly between the 6 moulds.
Cover and refrigerate at least 3 hours or overnight.
To serve, turn the panna cotta out of the moulds onto serving plates.
Decorate with fresh berries and shaved white chocolate or even rose petals!

Nutrition Facts : Calories 322.1, Fat 24.9, SaturatedFat 15.4, Cholesterol 64.4, Sodium 56.4, Carbohydrate 21.9, Sugar 19, Protein 4.2

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