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White Chocolate Panna Cotta with Raspberries

White Chocolate Panna Cotta with Raspberries
Imagine sinking your spoon into a delicate cream dessert infused with the sweetness of white chocolate. Fresh raspberries add a pop of color and a burst of juicy flavor, while a hint of mint subtly refreshes the palate. This light and airy treat is perfect for warm weather gatherings or special occasions when you want something elegant yet effortless.
Ingredients
  • 475ml (2 cups) whole milk
  • 375ml (1.6 cups) heavy cream
  • 150g (5.3 oz) white chocolate
  • 3 sheets of gelatin
  • 3 tablespoons (45g or 2.4 tbsp and also 3 msk in Swedish) granulated sugar
Instructions

1. Pour 120ml (1/2 cup) of cold water into a small bowl and sprinkle the gelatin sheets over it. Let the gelatin soften for about 5 minutes.

2. Melt the white chocolate in a double boiler or in a heatproof bowl set over a pot of simmering water at around 85°C to 90°C (185°F to 194°F), stirring occasionally.

3. In a separate bowl, whisk together 480ml (2 cups) of heavy cream, 120ml (1/2 cup) of whole milk, and 60g (2 ounces) of granulated sugar until the sugar is fully dissolved.

4. Remove the melted white chocolate from the heat and whisk in the softened gelatin until fully dissolved.

5. Gradually pour the cream mixture into the white chocolate mixture, whisking until smooth and creamy.

6. Pour the mixture into individual serving cups or ramekins and refrigerate for at least 4 hours or overnight until set.

7. Just before serving, top each panna cotta with a few fresh raspberries and a sprig of fresh mint or lemon balm.

Tools
  • whisk
  • double boiler
  • heatproof bowl
  • pot
  • small bowl
  • ramekins
  • spoon

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