Silky White Chocolate and Vanilla Panna Cotta Recipe
- Fresh cream
25 cl
- Milk (or buttermilk)
25 cl
- Bourbon vanilla
1/2 pod
- Powdered sugar
40 g
- Gelatin
4 sheets (4 g)
- White chocolate
35 g
- Preparation time: 15 minutes
- Cooking time: 15 minutes
- Soak the gelatin sheets in a bowl of cold water until softened.
- Split the vanilla pod lengthwise and scrape out the seeds. Combine with the fresh cream in a saucepan over low heat.
- Add the powdered sugar and stir until dissolved. Squeeze and stir in the softened gelatin.
- In a separate saucepan, gently melt the white chocolate over low heat.
- Pour the melted chocolate into the cream-vanilla mixture.
- Gradually whisk in the milk.
- Bring to a gentle simmer. Strain through a cheesecloth-lined sieve.
- Pour into verrines, let cool, then refrigerate for at least 3 hours.
- Serve chilled, garnished with a mini fruit skewer.
