Silky smooth white chocolate rich panna cotta accompanied by lots of fresh berries. Pure bliss!
White chocolate panna cotta
6 servings
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.
Hello there. I would love to try this recipe but I’m having an issue with gelatin. Not all gelatin leaves have the same strength so could you please let me know how many grams are the gelatin leaves in total? Thanks in advance.
Hi Magda,
Thank you for your comment! I just put the gelatin leaves on the scale – and two gelatin leaves are 3,8 grams.
Kind regards,
Anne
Hi again,
So 2,5 gelatin leaves are 4.75 grams. Kind regards,Anne
Thank you very much Anne. 🙂
can i use gelatin powder rather than the sheet one ? if yes, is the amount same with the sheet ? thanks!
Dear Bianca,
Yes I think you can. I have never worked with gelatin powder, but maybe you can google and find a converter?
Best
Anne