White Chocolate Panna Cotta Recipe Recipes Recipe For Banana

WHITE CHOCOLATE PANNA COTTA WITH STEWED STRAWBERRIES

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.

WHITE CHOCOLATE PANNA COTTA

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!

WHITE CHOCOLATE PANNA COTTA WITH DARK CHOCOLATE SAUCE

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.

ROASTED WHITE CHOCOLATE PANNA COTTA

Steps:

• Preheat the oven to 250°F.
• Put the chocolate into an 8 × 11-inch glass baking dish and transfer to the oven. Stir every 10 minutes with a rubber spatula until it turns a nutty brown color, about 1 hour. (The chocolate may be lumpy and not completely smooth; that's fine.) Remove the chocolate from the oven and spread it out on a sheet of parchment paper. Cool to room temperature and then transfer to a heatproof bowl.
• Pour the milk into a wide saucepan and sprinkle the gelatin evenly over the surface. Let stand for 10 minutes. Heat the milk over medium heat, whisking, until it just begins to boil. Add the salt and whisk until the gelatin is completely dissolved. Pour about a third of the hot milk over the chocolate and stir slowly until the chocolate is completely melted. Add the remaining milk and whisk until completely combined and smooth. Add the cream and whisk until combined; let stand until room temperature.
• Divide the mixture among six 6-ounce glass bowls or ramekins set on a small sheet pan. Pop any bubbles that come to the surface with the tip of a knife. Refrigerate the panna cotta until completely set and cold, at least 2 hours and preferably overnight.
• To unmold, fill a small bowl with hot water. Dip the bottom of each bowl in the water for 10 seconds. Wipe the surface of the bowl dry before inverting onto a serving plate.