Vanilla and white chocolate panna cotta

Creamy panna cotta is sweet and sophisticated in this gorgeous recipe that features subtle vanilla and decadent white chocolate

  • 4 hrs preparation
  • 5 mins cooking
  • Serves 6
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  • 600 millilitre thickened cream
  • 180 gram white chocolate, chopped
  • 2 tablespoon caster sugar
  • 1 vanilla bean, split, seeds scraped
  • 2 teaspoon powdered gelatine
  • 2 tablespoon just-boiled water


  • 1
    Combine the cream, chocolate, sugar and vanilla in a medium saucepan. Stir over low heat for 5 minutes or until the chocolate melts and the mixture is smooth. Set aside for 5 minutes to develop flavours.
  • 2
    Dissolve the gelatine in the water by whisking vigorously with a fork. Whisk into the cream mixture. Remove and discard the vanilla bean.
  • 3
    Lightly grease six ½ cup capacity dariole moulds. Pour the cream mixture evenly among the prepared moulds. Loosely cover with plastic wrap and place on a tray in the fridge for 4 hours or until set.
  • 4
    Unmould the panna cotta by loosening the edge with the tip of a knife. Dip into hot water for a few seconds and invert onto serving plates. Shake gently and carefully remove the mould. Pour over the syrup. Serve with strawberries and top with orange zest.

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