CREAMY WHITE CHOCOLATE PANNA COTTA
Creamy, perfectly set white chocolate Panna Cotta is a delicious and easy dessert served with macerated berries.
Provided by Alida Ryder
Categories Dessert
Time 6h25m
Number Of Ingredients 9
Steps:
- In a small saucepan, heat the cream, milk, sugar and white chocolate together. Take care not to allow the mixture to boil.
- While the cream is heating, place the gelatin sheets in a bowl and cover with cold water.
- Once the cream is hot, remove from the heat. Once the gelatin has softened, squeeze out any excess water then add to the hot cream. Whisk in until smooth.
- Carefully pour the panna cotta mixture into serving glasses or ramekins.
- Press plastic onto the surface of the panna cotta to prevent a skin from forming. Place in the fridge and allow to set for at least 6 hours but preferably overnight.
- Place the berries in a bowl and add the sugar and lemon juice. Mix well and allow to stand for 10 minutes.
- Mix again, mashing the now-softened berries with the back of the spoon.
- When you're ready to serve, remove the panna cotta from the fridge and spoon over the berries. Add a sprig of rosemary (optional) and serve.
Nutrition Facts : Calories 306 kcal, Carbohydrate 25 g, Protein 4 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 60 mg, Sodium 51 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
WHITE CHOCOLATE PISTACHIO TRUFFLES
Ree's daughter Alex enjoyed these truffles so much on her honeymoon that Ree decided to recreate them in her kitchen. They were even served at breakfast time!
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h10m
Yield about 4 dozen
Number Of Ingredients 5
Steps:
- Heat the sweetened condensed milk, pistachio butter and 1 pound white chocolate chips in a double boiler over medium-low heat until the chocolate is melted. Stir; the mixture will have a slight marshmallow texture. Remove from the heat, then cover and refrigerate until chilled, 2 hours.
- Line a sheet pan with parchment paper and set aside.
- Melt the remaining 1/2 pound white chocolate together with the coconut oil over a double boiler on medium-low heat until smooth. Set aside.
- Roll the chilled truffle batter into teaspoon-sized balls. Using a fork, dip each ball into the melted white chocolate coating, and let the excess chocolate drip off. Immediately sprinkle with the chopped pistachios and place on the prepared sheet pan. Repeat with the remaining ingredients to make more truffles.
- Allow the chocolate exterior to set completely, about 30 minutes. If short on time, chill for 15 minutes. Store in an airtight container.
PISTACHIO WHITE CHOCOLATES
Steps:
- For the pistachio white chocolate butter: Combine the pistachios, white chocolate chips, sugar, salt, almond extract and vanilla in a food processor and blend, scraping the sides occasionally, until very creamy and spreadable, about 10 minutes.
- For the white hot chocolate: Gently heat the milk in a saucepan over medium heat and whisk in 4 to 6 tablespoons of the pistachio butter (4 tablespoons for a nice, light, not-too-sweet situation, or 6 for a very rich desserty sitch!). Save the remaining pistachio butter for another use.
WHITE CHOCOLATE PANNA COTTA WITH STEWED STRAWBERRIES
Gluten-free, wheat-free, soy-free, egg-free, and nut-free dessert.
Provided by Juniper
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 4h57m
Yield 6
Number Of Ingredients 9
Steps:
- Combine white chocolate, heavy cream, 1 tablespoon sugar, and vanilla bean paste in a saucepan over low heat; cook and stir until chocolate has melted and mixture is smooth, 5 to 7 minutes.
- Place boiling water in a small bowl. Sprinkle gelatin powder over water and stir until dissolved. Stir gelatin mixture into white chocolate mixture until smooth.
- Ladle white chocolate mixture into six 1/2-cup ramekins. Cover with plastic wrap and chill until set, about 4 hours.
- Combine strawberries, orange juice, and 2 teaspoons white sugar in a saucepan over medium heat. Bring to a boil; reduce heat and simmer, covered, until strawberries have softened and mixture has a syrupy consistency, 2 to 3 minutes. Remove from heat, cover, and refrigerate until chilled, about 30 minutes.
- Spoon some stewed strawberries over each ramekin to serve.
Nutrition Facts : Calories 454 calories, Carbohydrate 25.3 g, Cholesterol 114.6 mg, Fat 38.4 g, Fiber 0.4 g, Protein 4 g, SaturatedFat 23.7 g, Sodium 56.9 mg, Sugar 21.9 g
WHITE CHOCOLATE PANNA COTTA WITH DARK CHOCOLATE SAUCE
Delicate & cool with two kinds of chocolate for an easy but elegant & satisfying dessert. From those talented folks at Southern Living. Panna cotta needs to chill 24 hours before serving. I like to make in ramekins & invert the panna cotta onto serving plates in puddle of warm dark chocolate sauce. Make the dark chocolate sauce shortly before serving & drizzle it on the cold panna cottas immediately before serving. Garnish with mint sprigs if you want to gild the lily.
Provided by Busters friend
Categories Gelatin
Time 19m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- For Panna Cotta:.
- Sprinkle gelatin over 1/4 cup milk in a small bowl; stir until moistened. Let stand 5 minutes. (Mixture will be lumpy.).
- Cook whipping cream, chocolate morsels, and sugar in a saucepan over medium-low heat, stirring occasionally, 4 minutes or until morsels are melted and sugar is dissolved.
- Remove from heat, and add gelatin mixture, stirring until mixture is dissolved.
- Stir in remaining 1 1/4 cups milk.
- Pour mixture evenly into 4 to 6 stemmed glasses or 6 (8-oz.) ramekins. Cover and chill 24 hours. Serve with Dark Chocolate Sauce. Garnish, if desired.
- For Dark Chocolate Sauce:.
- Microwave chocolate and cream in a small microwave-safe bowl at HIGH 1 1/2 minutes or until melted and smooth, stirring every 30 seconds.
- Drizzle spoonfuls on panna cotta immediately before serving if using stemmed glasses or invert the panna cottas onto a puddle of the chocolate sauce.
WHITE CHOCOLATE PANNA COTTA
Make and share this White Chocolate Panna Cotta recipe from Food.com.
Provided by dale7793
Categories Gelatin
Time 4h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Grease 6 moulds (1/2 cup size).
- Combine cream, milk, chocolate and sugar in a small pan and heat over a low heat until chocolate is melted and mixture is smooth.
- Sprinkle gelatine over the water in a small heatproof jug.
- Stand over a pan of simmering water until gelatine dissolves.
- Stir into the cream mixture.
- Divide mixture evenly between the 6 moulds.
- Cover and refrigerate at least 3 hours or overnight.
- To serve, turn the panna cotta out of the moulds onto serving plates.
- Decorate with fresh berries and shaved white chocolate or even rose petals!
Nutrition Facts : Calories 322.1, Fat 24.9, SaturatedFat 15.4, Cholesterol 64.4, Sodium 56.4, Carbohydrate 21.9, Sugar 19, Protein 4.2
WHITE CHOCOLATE AND PISTACHIO PANNA COTTAS
From April 2006 'Delicious' magazine, UK. A good dinner party dessert. You can either serve these turned out on a plate, or alternatively, serve them inside a glass or cup. I serve mine set inside teacups. Use a good quality white chocolate for best results.
Provided by Ppaperdoll
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Whisk cream and sugar in small saucepan over medium heat. When bubbles appear, turn down heat to very low and cook 12 minutes.
- Meanwhile, soak gelatine in cold water 5 minutes.
- Add the choocolate to the hot cream and stir until smooth. Lift gelatine sheets out of whater and stir into hot mixture to dissolve, then remove from heat.
- Add pistachios to the cream mixture and leave to stand 15 minutes. Strain through a sieve into a jug. Divide into 4 150 ml molds, ramekins, or cups.
- If turning out, dip bases of molds briefly in hot water and invert onto serving plates.
- Serve with dark chocolate biscuits (wafers) and sugared flower petals, for a fancy touch.
Nutrition Facts : Calories 793.1, Fat 71, SaturatedFat 41.3, Cholesterol 203.7, Sodium 88.9, Carbohydrate 35.9, Fiber 1.2, Sugar 29.5, Protein 7.7
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WHITE CHOCOLATE AND PISTACHIO PANNACOTTAS - DELICIOUS.
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5/5 (3)Category White Chocolate RecipesCuisine Italian RecipesCalories 1005 per serving
- Put the cream and sugar in a pan over a medium heat. As soon as bubbles appear, turn the heat down to very low and cook for 12 minutes.
- Add the chocolate to the hot cream and stir until smooth. Lift the gelatine out of the water (no need to squeeze it) and stir into the hot mixture to dissolve. Remove from the heat.
- Grind the pistachios finely in a mini processor or coffee grinder. Add to the cream mixture and allow to infuse for 15 minutes. Pass through a sieve into a jug, then divide between 4 x 150ml dariole moulds or ramekins. Chill for 2 hours, until set.
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