White Chocolate Panna Cotta with Berry Coulis
Italian custard, Nordic berries, Alpine chocolate
The panna cotta—literally "cooked cream"—is Italian dessert at its most elemental. Cream, sugar, vanilla, gelatin, and nothing more. It wobbles when you touch it and shatters silkily on the tongue. The addition of white chocolate is a modern refinement that adds richness without overwhelming the clean dairy flavor that makes panna cotta so appealing.
This version layers frozen raspberries and cherries into a sharp coulis that provides essential contrast. White chocolate can drift into cloying sweetness without something acidic to cut through it; the berry sauce, with its deep garnet color and tannic edge, solves this problem elegantly. The two-layer presentation in glasses creates a dessert that looks like something from a restaurant pastry case but requires remarkably little technique.
The gelatin ratio matters more than you might think. Too little and the panna cotta won't hold its shape; too much and you'll get something closer to rubber than cream. Six grams to 720ml of liquid produces a texture that just barely holds together—a wobble that suggests fragility without actually collapsing. This is the sweet spot.
Method
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1
Bloom the gelatin
Pour 60ml cold milk (from the 120ml total) into a small bowl. Sprinkle gelatin powder evenly over the surface. Let sit for 5-10 minutes until swollen and spongy.
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2
Heat the cream mixture
In a saucepan, combine cream, remaining milk, sugar, vanilla, and salt. Heat over medium, stirring occasionally, until steaming and sugar dissolves. Do not boil.
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3
Dissolve the gelatin
Remove pan from heat. Add the bloomed gelatin and whisk until completely dissolved, about 30 seconds.
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4
Add white chocolate
Add chopped white chocolate in two additions, whisking after each until completely melted and smooth.
💡 Ensure chocolate is fully incorporated—white chocolate can be stubborn.
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5
Cool and pour
Let mixture cool for 10-15 minutes, whisking occasionally to prevent skin forming. Divide among 5 glasses, filling each about ¾ full. Refrigerate at least 4 hours, preferably overnight.
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6
Make the coulis
Thaw berries completely (microwave gently if needed). Transfer to a blender with sugar, lemon juice, and salt. Blend until smooth. Strain through a fine-mesh sieve to remove seeds.
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7
Finish and serve
Spoon cold coulis over set panna cotta. Serve immediately or refrigerate up to 2 hours.
💡 The coulis must be cold—warm sauce will melt the panna cotta.
Notes & Tips
White chocolate quality
- • Use good white chocolate with cocoa butter listed as an ingredient. Cheap white chocolate substitutes don't melt smoothly.
Gelatin alternatives
- • For vegetarian, substitute agar-agar. Use 2 tsp agar powder, but bloom in the full milk amount and bring to a boil to activate.
Coulis variations
- • Strain for a smooth sauce, or leave some seeds for texture
- • Cook berries with sugar for a thicker compote consistency
- • Add a splash of kirsch or framboise for adults-only
Unmolding
- • If you prefer to unmold onto plates, use silicone molds and dip briefly in warm water before inverting.
Storage
- • Panna cotta keeps refrigerated for 3 days. Add coulis just before serving to maintain the two-layer visual.