White Chocolate & Berries Panna Cotta
20 mins 
6 
This delicious White Chocolate & Berries Panna Cotta recipe uses vanilla beans and white chocolate chips to add another taste dimension to the otherwise traditional Italian recipe. The panna cotta is married with a sharp berries and rhubarb topping which balances well with the velvety smooth sweetness of the Food Thoughts Luxury While Chocolate Chips. We recommend a little sprinkle of our award winning Chocolate Coated Cacao Nibs for a little crunch and texture. And there you have a really easy to make, winning dessert that will get a wow at any dining table.
If you wish to add the Dark Chocolate Shortbread Biscuits to this heavenly panna cotta, just click on the link above and follow the steps.
You will need
- 400ml double cream
- 100ml milk
- 20g caster sugar (optional - we did not use it)
- 2 sheets of gelatin
- 1 tsp vanilla paste or 2 vanilla pods
- 150g Food Thoughts Luxury White Chocolate Chips
- 3-400g rhubarb - chopped
- a handful of large blackberries and raspberries
- 6 sprigs mint
Method
Place the gelatin sheets in cold water to soften.
Put the cream, milk and vanilla paste / pods (plus caster sugar, if using) into a pan and bring to simmer. Add the white chocolate chips. Remove from the heat and stir until the chocolate is completely melted. Note: if you are using vanilla pods then slit them open and remove the vanilla seeds. Put them into the milk mixture together with the pods as you will get extra flavour from them as you bring the mixture to the simmer (remove the pods at the sieving stage).
Squeeze the water from the gelatin and add to the chocolate mixture. Mix well to make sure the gelatin is evenly distributed.
Strain the mixture through a sieve and pour in equal amounts into 6 glasses.
Put the glasses in the fridge for at least 5 hours (or if in a hurry the setting process can be sped up by putting into the freezer - however, do not allow to freeze). You can make these panna cottas up to 2 days in advance of use.
Lightly coat the chopped rhubarb pieces in caster sugar and add to a pan. You should find that the rhubarb has enough liquid, but if not, then help it along by adding 1 tablespoon water. Bring it to the boil and cook until it is your preferred consistency e.g. some pieces broken down and some firmer. All rhubarb is different, so if you find that your rhubarb is too watery, soak another leaf of gelatine in water until it is soft and add it to the rhubarb to firm up the liquid. Set aside.
When you are ready to serve, top the panna cotta with the rhubarb, some raspberries and blackberries and a sprig of mint. If you want to make it look extra special then you can melt extra white cacao chocolate and drizzle this over the berries.
Serve with chocolate shortbread biscuits - link at the top of this page.
