• Skip to main content
  • Skip to secondary menu
  • Skip to primary sidebar

Your free monthly community magazine covering the Fleurieu Peninsula.

  • About us & Distribution List
  • Advertising
  • Previous Editions
  • Subscribe
  • Contact
  • See our sister magazine Wine Coast Lines

White Chocolate Panna Cotta

December 3, 2015 by Coastlines

2015-11-20 17.38.13 (2)Ingredients

2 level teaspoons edible gelatine

1½ cups cold milk

1 cup thickened cream

100g white chocolate

¼ cup caster sugar

few drops vanilla essence

fruit to decorate
Chocolate Sauce

100g dark chocolate

½ cup dollop cream (or thick cream)

Method
Place ¼ cup of milk in a small bowl and sprinkle with gelatine. Set aside for five minutes. Place cream, chocolate pieces and sugar in a saucepan and stir continuously over low heat until chocolate has melted and sugar has dissolved. Remove immediately from heat. Add gelatine mixture and whisk until dissolved. Whisk in the remaining milk (1¼ cups), and vanilla essence. Pour into serving dishes and refrigerate until set.
Chocolate sauce: Place chocolate pieces and cream in a saucepan. Stir over low heat until smooth. Remove from heat and set aside.
To serve: Top with fresh fruit of choice – e.g. raspberries, strawberries, kiwi fruit, or passionfruit. Serve with chocolate sauce (may need to warm it a little if it has thickened). Plastic wine glasses are ideal to serve panna cotta in, if catering for a group of people.

Filed Under: Recipes

Primary Sidebar

Coast Lines is published on the first Thursday of the month.

Get your free copy from a distributor (see About Us for distribution list).

The printed copies of Coast Lines go incredibly fast – most the same day we deliver them. You can also download a copy from this website, or subscribe to receive a copy by email.

Bendigo Bank supporting the Fleurieu community

© 2022 Oscar Publications – Privacy Statement – Disclaimer