Ingredients for Vanilla White Chocolate Panna Cotta With Strawberries
- Heavy Cream
- 1/2 cup whole milk
- White Chocolate
- 1 vanilla bean, split and scraped
- Gelatin
- Granulated Sugar
- Strawberry
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How to Make Vanilla White Chocolate Panna Cotta With Strawberries
- In a saucepan, combine 2 cups heavy cream (48% butterfat), 1/2 cup whole milk, and 1 vanilla bean, split and scraped.
- Heat over very low heat, stirring constantly, until just below simmering. Do not boil.
- Meanwhile, bloom 2 teaspoons of gelatin sheets in 1/4 cup cold water for 5 minutes.
- Add 1/2 cup granulated sugar to the warm cream mixture and stir until completely dissolved.
- Remove the vanilla bean. Add 8 ounces of finely chopped white chocolate and stir until melted and smooth.
- Squeeze excess water from the bloomed gelatin and add it to the cream mixture, stirring until fully incorporated.
- Remove from heat and ensure the mixture is completely smooth and free of lumps.
- Let the mixture cool slightly before pouring into individual ramekins or a serving dish.
- Refrigerate for at least 4 hours, or preferably overnight, until set.
- To unmold, briefly dip the ramekins in warm water before inverting onto plates.
- For optimal flavor, remove from the refrigerator 10 minutes before serving.
- Garnish with fresh, chopped strawberries and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
72g
Fat
109g
Carbs
7g
