Whitechocolatepannacotta Recipes

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 POLENTA

Steps:

• In a large saucepan combine water and salt. Bring to a boil.
• Turn down the heat to low and add polenta in a slow steady stream, whisking constantly. When polenta is incorporated switch to a wooden spoon and continue stirring until thick.
• When mixture is thickened remove from heat and stir in and cheese, thyme and white chocolate.

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.