White Chocolate Panna Cotta Recipe Recipe For Zucchini

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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

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



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

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

CHOCOLATE PANNA COTTA



CHOCOLATE PANNA COTTA image

Categories     Chocolate     Dessert     Freeze/Chill

Yield 8 servings

Number Of Ingredients 8

2 teaspoons unflavored gelatin (1 1/4-oz. envelope)
2 cups low-fat (1%) milk, divided
3/4 cup sugar
3 ounces semisweet chocolate, finely chopped
1/4 cup unsweetened cocoa
1 2/3 cups plain nonfat Greek yogurt
1 teaspoon vanilla extract
Chocolate shavings (optional)

Steps:

  • 1. In a small bowl, sprinkle gelatin over 1/2 cup milk. Let stand 1 minute, then stir and let stand about 10 more minutes for gelatin to soften. 2. In a medium saucepan, whisk remaining 1 1/2 cups milk, the sugar, semisweet chocolate, and cocoa over medium-high heat until steaming, about 3 minutes. Add gelatin mixture and whisk gently until it dissolves, 2 to 3 minutes. Let cool 15 minutes. 3. In a large bowl, whisk yogurt with vanilla until smooth. Pour and stir chocolate mixture through a fine strainer into yogurt, then whisk mixtures together. 4. Oil 8 ramekins (2/3 cup size). Divide yogurt mixture among ramekins. Chill, covered, until set, 4 1/2 hours and up to 2 days. 5. Run a small metal spatula between panna cottas and sides of ramekins to loosen. Immerse ramekins 1 at a time to just below rim in hot water until edges of dessert soften, 20 to 30 seconds; lift out and dry bottom of ramekin. Invert a small plate over each. Hold plate and ramekin together and give a firm shake to release panna cotta, easing it out gently with the spatula if needed. 6. Scatter chocolate shavings over desserts if you like.

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