White Chocolate Panna Cotta with Berries
Serves: 8 servings
  • Panna Cotta
  • 20.3 oz. (600 ml) heavy cream
  • 9.7 oz. (275 grams) chopped white chocolate
  • ⅓ cup caster sugar/
  • 1 teaspoon vanilla extract
  • 2 teaspoons unflavored gelatin
  • Boiling water (2-3 tablespoons)
  • 8.8 oz. (250 grams) of Greek yogurt
  • Almond wafers to serve
  • Berries
  • 16 oz. (450 grams) mixed berries, frozen
  • ¼ cup boiling water
  • ⅓ cup caster sugar
  1. Mix the cream, sugar, chocolate, and vanilla in a pan placed over low heat. Stir for 5 minutes or until the mixture is smooth and hot. Set aside.
  2. In a heatproof jug, pour the boiling water. Sprinkle this over gelatin. With a fork, whisk the gelatin so that it would dissolve. Let it cool before adding the cream mixture. Stir to combine and let it cool.
  3. Add the yogurt to the cream mixture, whisk and then pour the mixture into eight cups. Cover the cups with plastic wrap then refrigerate until set.
  4. To prepare the berry compote, put the berries in a bowl. You will then add sugar and toss the berries to coat. Add the boiling water and stir until the sugar has dissolved. Cover this and refrigerate.
  5. Top the panna cotta with the berry compote. You can serve this with almond wafers.
Recipe by Jellibean Journals at http://www.jellibeanjournals.com/white-chocolate-panna-cotta-with-berries/