White Chocolate Panna Cotta Recipe

Bloom gelatin

Sprinkle the 2 tsp powdered gelatin over 3 tbs cold water in a small bowl. Let sit 5–10 minutes until it softens and becomes spongy.

Heat milk and cream

In a medium saucepan, combine 1 cup whole milk, 2 cups heavy cream, 1 tbsp granulated sugar, vanilla bean seeds and scraped pod (or 1 each vanilla paste) and a pinch of salt. Warm over medium heat until it is hot and just beginning to steam — do not boil, about 5–7 minutes.

Melt white chocolate

Remove the vanilla pod. Place 8 oz finely chopped white chocolate in a heatproof bowl. Pour about one-third of the hot cream mixture over the chocolate and let sit 30 seconds, then whisk gently until smooth. Whisk in the remaining hot cream until completely combined.

Add gelatin

Add the bloomed gelatin to the warm white chocolate mixture and whisk until fully dissolved, about 1 minute. Taste and adjust for sweetness or salt — add a tiny pinch more salt if needed.

Strain and pour

Strain the panna cotta mixture through a fine-mesh sieve into a pouring jug to remove any solids. Pour into 6 (4- to 6-oz) serving glasses or molds, filling evenly.

Chill

Allow to cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight, until set (should jiggle slightly but hold shape).

Combine 1 cup raspberries, 2 tsp granulated sugar and 1 tsp lemon juice in a small saucepan (add 1 tbs water if using frozen or if mixture is too thick). Cook over medium heat for 3–5 minutes, stirring occasionally, until the raspberries break down and the sugar dissolves.

Remove from heat and let cool slightly. Pass the mixture through a fine-mesh sieve into a bowl, pressing with a spoon to extract the puree and discard seeds. Taste and adjust sweetness or acidity. Refrigerate until ready to use.

Line a small tray with parchment. In a small nonstick skillet over medium heat, add 2 tsp granulated sugar and 1 tsp unsalted butter. When the sugar begins to melt, add the 3 oz walnut halves and stir to coat. Continue cooking 1–2 minutes until sugar caramelizes and coats the nuts.

Transfer nuts to the parchment, sprinkle with a pinch of salt, and separate any clusters. Let cool completely — they will crisp as they cool. Coarsely chop before serving if desired.

Make whipped cream: chill a mixing bowl and whisk. Pour 1 cup heavy cream into the bowl with 1 tbsp powdered sugar and 1/4 tsp vanilla extract (optional). Whip by hand or with a mixer until soft peaks form. Refrigerate until ready to use.

Plate the dessert: When panna cotta is set, spoon 1–2 tbs raspberry coulis over each panna cotta (or serve coulis on the side). Top with a dollop of whipped cream, a few fresh berries, and 6–8 pieces of candied walnut per serving. Optionally drizzle a little extra coulis around the plate for decoration.

Serve immediately and keep any leftover panna cotta chilled for up to 3 days; coulis and candied walnuts keep separately (coulis up to 5 days refrigerated, walnuts in an airtight container up to 2 weeks).