October 05, 2014

White chocolate panna cotta

I have reduced the sugar level from this white chocolate panna cotta with cherry sauce, as I found it to be too sweet even for my sweet tooth. The actually sugar reduction was fro 120 g to 100 g sugar, which is giving a much more balanced sweetness, when used together with white chocolate, which is quiet sweet.

White chocolate panna cotta: - 12 portions
  • 500 g dairy whipping cream, 38% fat
  • 500 g milk, 0-3.5% fat
  • 100 g sugar
  • 1 vanilla pod - corns and pod
  • 150 g white chocolate - chopped finely
  • 6 leaves of gelatine
  1. Place the gelatine sheets in a bowl with cold water.
  2. Remove the vanilla corns from the pod, shred the corns apart using a little part of the sugar.
  3. Pour the milk and cream into a small cooking pot, adding in the sugar, vanilla corn and pod on top.
  4. Heat up the cream base, and let it cook gentle for 10 minutes.
  5. Put the white chocolate in a small mixing bowl.
  6. Slowly pour over the cream base over the white chocolate, while stirring.
  7. When the white chocolate is melted, squeeze the gelatine sheets for water, and them into the panna cotta mass.
  8. Stir very well to avoid gelatine strings. I use an electrical beater for this purpose.
  9. Pour the panna cotta mass in the serving forms.
  10. Store cold in the refrigerator for minimum 3-4 hours.
  11. Served the white chocolate panna cotta with fruit sauce for having a more fresh taste.

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