White Chocolate Panna Cotta


  • 4 gelatine sheets/leaves
  • 600ml (1 pint) double [heavy] cream
  • 150ml (5fl oz) milk
  • 60g (2 oz) caster sugar
  • 200g (7 oz) white chocolate, broken into pieces
  1. Coat a mould or individual cups with cooking spray and set aside.
  2. Soak the gelatine sheets in a plate of cold water until soft, then set aside until ready to use.
  3. Heat the cream, milk and caster sugar in a heavy-based saucepan over low heat to melt the sugar, stirring occasionally.
  4. When the cream starts to bubble up the sides of the saucepan, remove from the heat and stir in the chocolate until melted.
  5. Drain the excess water off the gelatine and add the gelatine to the cream mixture. Stir until dissolved.
  6. Pour the mixture into the prepared mould or cups and refrigerate overnight or for at least 6 hours.
  7. The panna cotta should have a slight wobble when ready to serve. Unmould onto a serving platter or plates and serve.

Serve with fresh berries, e.g. raspberries and blackberries.

  • One sachet (14g) sets one pint. Each sachet needs 125ml (½ cup) of water so I used 2 sachets plus 250ml (1 cup) of water along with all the ingredients above. It worked well!
  • Instead of using cooking spray I simply used silicone moulds that don’t need any greasing.

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