White chocolate panna cotta
Makes 6-8 panna cotta, depending on the size of your mouldsI use an 80ml capacity silicone muffin pan and get 7-8 panna cotta
Ingredients
For the panna cotta:
- 175 g white chocolate that uses cocoa butter not vegetable fat (see notes)
- 250 ml full fat cream
- 250 ml full fat milk
- 20 g caster sugar to your tastes
- pinch of fine salt
- 1.5-2 g agar agar powder (not flakes or strips see notes)
For the strawberries (optional):
- 250 g strawberries hulled and quartered
- 2-3 teaspoons white sugar to your tastes
- 2-3 teaspoons lemon juice to your tastes and the acidity (or lack thereof) of the strawberries
- 1-2 tablespoons water to create the beautiful sauce (optional)
Instructions
For the panna cotta:
- Very lightly grease the moulds you’ll be using for your panna cotta.
- Combine all the ingredients in a medium pot. Stir to combine, then place on the smallest hob/burner over a low heat.
- Stir intermittently and continue to cook your cream mixture. You want it to reach a good simmer (plentiful small bubbles on the surface) without burning the mixture or heating it too quickly. Because of the white chocolate, you will need to bring it up to temperature slowly. I find 15 or so minutes to be the sweet spot with this recipe.
- If the mixture has not reached this point after 10 minutes, turn the heat up a little.
- Once the mixture reaches a small bubble simmer, keep it there for another minute or two.
- Remove the mixture from the heat and carefully decant into a pouring jug. You can pass it through a sieve if any milk skins have formed.
- Pour the mixture into your prepared moulds and allow them to cool for 10 or so minutes before transferring them to the fridge. Every batch is different, but allow 2-4 hours to cool and set. I recommend making them the night before so you can correct any issues that come up (see the notes below).
- Serve with the strawberry sauce below, sauce of your choosing or plain. Best eaten within a few days.
For the strawberries:
- Cook the ingredients in a small pot on a low heat until the sugar has dissolved, strawberries are softened and the mixture has a beautiful red sauce. Taste and adjust as necessary, then set aside to top the panna cotta.
Notes
- As discussed in the body of the post, the white chocolate you use needs to be made with cocoa butter and NOT vegetable fat. The versions I tried with vegetable fat in the white chocolate turned out pasty and floury. You've been warned!
- Some thickened creams use gelatin, but I am starting to see more vegetarian varieties available. If you can’t find one, use pouring cream or any cream without thickener. I would recommend using the 2g of agar agar if you go this route, to compensate for the lack of other thickeners.
- Add sugar according to your sweet tooth and what you’re topping the panna cotta with. Note that lactose free milk and cream are sweeter than normal versions, so you might add less sugar if you’re using these.
- Agar agar comes in a variety of different forms that are not interchangeable. This recipe uses powder and I have not tested other versions.
- See the body of the post for tips on working with agar agar. If your panna cottas have not set after 4 hours in the fridge (or if they have gritty agar agar bits in the bottom) decant them back into the pot and bring to the boil again. Agar agar is very receptive to being re-cooked if needed. It is likely that you didn’t sufficiently boil the mixture in the beginning.
- See the body of the post for troubleshooting.
Tried this recipe?Let us know how it was!