Silky smooth white chocolate rich panna cotta accompanied by lots of fresh berries. Pure bliss!
White chocolate panna cotta
120 g white chocolate, Ivoire 35% from Valrhona
1/2 liter heavy cream
20 g sugar
2,5 gelatin sheets
Finely chop the white chocolate. Heat the cream and sugar in a saucepan to boiling point. Meanwhile, soften the gelatin sheets in cold water for 5 minutes. Add the white chocolate to the hot cream and stir until completely melted. Squeeze excess water from the gelatin and stir the it into the hot chocolate cream until completely dissolved. Divide the mixture evenly into 6 ramekins or glasses. Chill in the fridge for at least 4 hours. Serve with your favorite berries.