Raspberry Panna Cotta Recipe (White Chocolate) (2024)

For the raspberry jelly:

• ▢ 2.8 oz caster (superfine sugar)
• ▢ 5 fl oz water
• ▢ 2 gelatine leaves (I used 3 Equagold Gold grade leaves to ensure a stiffer set)
• ▢ 10.5 oz raspberries (can be fresh or frozen*)

For the white chocolate panna cotta:

• ▢ 5.2 oz white chocolate (finely chopped)
• ▢ 10.9 fl oz double cream
• ▢ 3 tbsp caster (superfine sugar)
• ▢ 3/4 tsp pure vanilla extract
• ▢ 1 gelatine leaf (I used 1-1/2 Equagold gold grade leaves)
• ▢ 3.5 oz plain yoghurt

For the raspberry jelly:

• Combine sugar and water in a saucepan. Bring to the boil, stirring gently until sugar has dissolved. Soak gelatine leaves in a bowl of cold water.

• Set aside raspberries for decorating purposes. Stir the remaining raspberries into sugar syrup and return to a simmer. Cook steadily for about 5-6 minutes, mashing lightly with a wooden spoon, until raspberries are broken down.

• Finely strain warm raspberry juice into a bowl, discarding the solids.**. Remove gelatine leaves from their water, squeeze out any excess water and add to warm raspberry juice, stirring until dissolved.

• Set the bowl inside a large bowl of iced water, stirring frequently until raspberry juice is cool to the touch.

• Carefully pour into 4 or 5 glasses.*** Cover and chill for 3-4 hours until set.

For the white chocolate panna cotta:

• Place white chocolate in a large heat-proof bowl and put aside.

• Soak gelatine leaf in a small bowl of cold water. Set aside for 10 minutes,

• Combine cream, sugar and vanilla extract in a large saucepan and cook over medium heat until the mixture is scalding, but not boiling. Remove from heat and pour carefully over the chocolate. Let it sit for a minute then slowly start stirring until the chocolate has melted and mixture is smooth.

• Wring out the gelatine leaf and add to the hot chocolate mixture and stir until dissolved. Let mixture cool for a further 10 minutes before gently whisking in yoghurt.

• Pour the mixture over top of each of the chilled jellies (I weighed the mixture first and divided between the amount of glasses I had to fill). Cover and chill for at least 2-4 until set.

*If you use frozen raspberries, thaw them first. **My take on this is that you are only meant to literally use the juice, rather than the puree. However, I used the puree as the base which created a dense, very flavoursome jelly. If you prefer a light, transparent jelly, use only the juice, not the puree.

***If you want the effect I created, set the glasses on an angle (I set the glasses in a muffin pan, angled them, then stuffed some kitchen paper under the bases to support them). I then carefully poured in the jelly into the angled glasses, trying not to spill any on the side of the glass. NB: It helps to weigh the jelly contents and divide by the number of glasses so you get each amount looking the same.