White Chocolate Panna Cotta with Raspberry Sauce - Chef Sabrina Mancin

White Chocolate Panna Cotta with Raspberry Sauce

Creamy smooth white chocolate panna cotta is perfect to celebrate Valentine’s Day. The raspberry sauce is not very sweet so it not only contrast well with the white chocolate but it also enhances its flavor.
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INGREDIENTS

PANNA COTTA

• 250g = 8.8oz Heavy cream
• 50g = 1.7oz Milk (2% or whole)
• 6g = 0.2oz Glucose (or corn syrup)
• 2g = 0.07oz Silver Gelatin Sheet (x1) *
• 2g = 0.07oz Vanilla extract or paste
• 150g = 5.3oz White Chocolate **

RASPBERRY SAUCE

• 312g Raspberries (frozen or fresh)
• 94g Sugar

*GELATIN:

• If you can’t find gelatin sheets (online), you can use 1.17g of powder gelatin such as Knoxx brand
• If using the gelatin sheet: soak in cold water for a couple of minutes until it softens. Set aside.
• If using powder gelatin: combine with a teaspoon of sugar and whisk into the milk once it is hot.

** I use Valrhona’s Ivoire but you can use any good quality white chocolate

RASPBERRY SAUCE

  • Simply combine sugar and raspberries in a small pot and bring to a boil. Then lower to a simmer and cook for about 30-40 minutes on medium to medium-low heat.
  • You will most likely have to decrease the temperature as it concentrates so it doesn’t splash all over your kitchen.
  • Let it cool and then process in a blender for a few seconds.
  • Pass through a strainer until all the pulpy goodness has no more seeds.
  • Keep in the refrigerator in an airtight container.
  • This is really good with bread in the morning or on top of plain yogurt and a drizzle of honey!
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PANNA COTTA

  • Place the chocolate in a glass bowl and melt in the microwave 20 seconds at a time. Make sure you mix well with a spatula every time you remove from the microwave. Set aside.
  • Combine milk, glucose and *gelatin in a pot and bring to 65ºC or 149ºF OR simply heat until the glucose has dissolved and you can start seeing a bit of steam come out but turn off before it begins to simmer.
  • Add the heavy cream and mix well without agitating so you don’t create bubbles.
  • Add in three additions to the chocolate while you mix with a spatula. It might look broken at the beginning but it will soon come together.
  • If you have an immersion blender with the emulsifying blends, finish the mixing process with it. Otherwise gently finish with a whisk trying not to make any bubbles.
  • Bubbles are not a huge deal but they will end up on the surface of your panna cotta but then again, no one will see them if you add the raspberry sauce on the top 🙂
  • Pour the panna cotta into individual containers. Sometimes I use disposable mini plastic cups, other times I use ramekins and sometimes small marmalade jars.
  • Place in the refrigerator overnight or at least for four hours.
Serve with some of the raspberry sauce and maybe a sprinkle of salted roasted pistachios. Otherwise an orange marmalade goes beautifully as well.

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