Upstart Crow Recipe
White Chocolate Panna Cotta, Strawberry Ginger Meringue, Key Lime Curd and Market Fruits Chef’s Notes: Originating in the early part of the 20th century, white chocolate is fairly new to the pastry game, though it has had a meteoric rise in fame and stature. So as not to look too out of place, we have cozied up our youngster with some venerable players on the pastry scene. Rich and creamy white chocolate panna cotta is set off by a delightfully tangy citrus curd and strawberry meringue. Finished with a cornucopia of summer fruits, both fresh and macerated, we can see why this new chocolate has done so well so quickly. Hello Summer – and Bon Appetit!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Panna Cotta
Method
Panna Cotta Preparation
Prepare Gelatin
In a small bowl, sprinkle gelatin over 2 tablespoons of cold water and let it bloom for about 5 minutes.
Melt Chocolate
In a saucepan, heat heavy cream, milk, and sugar over medium heat until sugar dissolves. Remove from heat and add the white chocolate, stirring until melted and smooth.
Combine Mixtures
Add the bloomed gelatin and vanilla extract to the warm chocolate mixture, stirring until completely dissolved.
Set Panna Cotta
Pour the mixture into molds and refrigerate for at least 4 hours or until set.