White Chocolate Raspberry Panna Cotta Recipes

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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

PANNA COTTA WITH FRESH RASPBERRY SAUCE



Panna Cotta with Fresh Raspberry Sauce image

Provided by Ina Garten Bio & Top Recipes

Categories     dessert

Time 9h30m

Yield 6 servings

Number Of Ingredients 13

2 teaspoons (1 packet) unflavored gelatin
3 cups heavy cream, divided
2 cups plain whole milk yogurt
2 teaspoons pure vanilla extract
Seeds scraped from 1 vanilla bean
3/4 cup sugar
2 tablespoons Grand Marnier liqueur
Fresh Raspberry Sauce, recipe follows
2 (6-ounce) packages fresh raspberries
1 (6-ounce) package fresh raspberries
1/2 cup sugar
1 cup (12 ounces) seedless raspberry jam, such as Tiptree
1 tablespoon framboise liqueur

Steps:

  • In a small bowl, sprinkle the gelatin on 3 tablespoons cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
  • Meanwhile, in a large bowl, whisk together 1 1/2 cups of the cream, the yogurt, vanilla extract, and vanilla seeds. Heat the remaining 1 1/2 cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat just until the sugar dissolves. Off the heat, stir the softened gelatin into the hot cream and stir until dissolved. Pour the hot cream and gelatin mixture into the cream and yogurt mixture and stir in the Grand Marnier. Pour into 7 or 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover them with plastic wrap and refrigerate overnight.
  • Before serving, spoon 2 tablespoons of the Fresh Raspberry Sauce on each panna cotta and top with fresh raspberries. Serve cold.
  • Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

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

WHITE CHOCOLATE RASPBERRY PANCAKES



White Chocolate Raspberry Pancakes image

We grow berries in the summer, and I'm always looking for new ways to incorporate them into our meals. I created these white chocolate raspberry pancakes on a whim, and my husband thought they were great! Semisweet chocolate chips can easily be substituted for the white baking chips. —Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1-1/2 cups all-purpose flour
2 tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
2 large eggs, room temperature
3/4 cup 2% milk
3/4 cup plain Greek yogurt
2 tablespoons canola oil
1/4 teaspoon almond extract
1 cup fresh or frozen raspberries
1/4 cup white baking chips
Optional: additional fresh raspberries and baking chips

Steps:

  • Preheat griddle over medium heat. In a large bowl, combine flour, sugar, baking powder, salt and nutmeg. In a small bowl, combine eggs, milk, yogurt, oil and extract; stir into dry ingredients just until moistened. Fold in raspberries and baking chips., Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second sides are golden brown. Serve with additional raspberries and baking chips. Freeze option: Freeze cooled pancakes between layers of waxed paper in freezer containers. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10 minutes. Or, place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

Nutrition Facts : Calories 439 calories, Fat 19g fat (7g saturated fat), Cholesterol 110mg cholesterol, Sodium 569mg sodium, Carbohydrate 56g carbohydrate (18g sugars, Fiber 3g fiber), Protein 12g protein.

VANILLA WHITE CHOCOLATE PANNA COTTA WITH STRAWBERRIES



Vanilla White Chocolate Panna Cotta With Strawberries image

This is a divine dessert, as it is not too rich or heavy, but creamy with a delicate flavour. You can serve it in ramekins or turned out onto plates and topped with fruit or coulis, but I have found that fresh, chopped strawberries go beautifully with it. In the UK, I use double cream, which is 48% butterfat so in the States try to use a heavy cream with a high percentage of butterfat to match the texture. I have included the chilling time in the "cooking time".

Provided by Shuzbud

Categories     Gelatin

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups heavy cream
1/2 cup milk
3 1/2 ounces white chocolate
1 vanilla pod
4 sheets gelatin
1/4 cup granulated sugar
strawberry, to serve

Steps:

  • Put the cream, milk and vanilla pod (whole) into a saucepan.
  • Heat over a very low heat until almost simmering, stirring constantly.
  • Put the gelatine sheets in water to soak.
  • Add the sugar to the warm cream mixture and stir until melted completely.
  • Remove the vanilla pod then add the chocolate and stir until melted.
  • Add the gelatine to the mixture and stir.
  • Remove from heat and make sure the mixture is completely smooth.
  • Cool, then pour into ramekins.
  • Leave in the fridge to set for around 4 hours.
  • If you wish, loosen the panna cotta out of the ramekins by placing them in warm water for a few moments then turning onto a plate.
  • I find the flavour is best if you remove the panna cotta from the fridge about 10 minutes before needed. Serve with chopped fresh strawberries.

Nutrition Facts : Calories 408.1, Fat 35.4, SaturatedFat 21.9, Cholesterol 113.8, Sodium 55, Carbohydrate 21.3, Sugar 18.2, Protein 3.3

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