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.
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