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Caramelised White Chocolate Panna Cotta

A while ago now, I showed you how to make caramelised white chocolate in a slow cooker and then how to use it to glaze a beautiful bundt cake. I always intended to show you other ways of using this amazing ingredient, but then other things happened and I never came back to it…

If you’ve never made or tried caramelised white chocolate before, you’re in for a treat. It has all the creamy vanilla flavour of white chocolate but with an added smooth caramel note too. Not only that, it’s the most beautiful colour! I’d like to say I only use it for cooking but that would be a lie… I love to make chocolate buttons from it and scoff them in the evenings. Oops!

So, here we have probably the most delicious and visually stunning dessert I’ve made with caramelised white chocolate to date; panna cotta!


I was always quite scared of making panna cotta and thought it was really complicated. Turns out, it’s actually really rather simple! You won’t be surprised if you know me that I wanted to make it look a little prettier than the usual dariole mould-shaped dessert, so I used a Nordic Ware Buntlette Pan for my panna cotta. I’d definitely recommend making a few extra if you’re trying to impress, as they’re a little delicate to get out of the pan, but I hope you’ll agree that the gorgeous shape it totally worth it.

I served with a few dashes of delicious Salted Caramel Sauce, but you could use whatever you like! Even a berry compote would work well…



Yes, I did use the wine fridge to set the panna cotta. It’s a nice flat fridge and the tray slides in nicely under the bottles; good job really, as all the spaces on the racks are full! Ha.

print recipe

Caramelised White Chocolate Panna Cotta
A delicious dessert, sure to impress even the most discerning of dinner guests.
Ingredients
  • 200ml full fat milk
  • 500ml double cream
  • 1 vanilla pod
  • 3 gelatine leaves, soaked in cold water and wrung out
  • 150g caramelised white chocolate
Instructions
1. Split the vanilla pod and remove the seeds, then put the seeds and the pod into a pan. Add the milk and cream, then bring to just below boiling point whilst stirring continuously over a low heat. 2. Remove from the heat and add the softened gelatine leaves. Stir until completely dissolved. 3. Chop the caramelised white chocolate finely and add gradually until completely melted and mixed with the milk. 4. Pass through a sieve and allow to cool until just warm. Pour into your moulds and set in the fridge for a minimum of 4 hours. 5. When ready to serve, I like to use a blow torch to heat the back of the panna cotta, one at a time. Once heated, slide a cocktail stick down the side to release the suction and tip out onto a plate carefully. 6. Garnish with the sauce of your choice and enjoy!
Details
Prep time: Cook time: Total time: Yield: 4 panna cotta


I hope you give this a go and really enjoy it. If you do, please leave me a comment below or tweet me (@thecraftylarder) to let me know.


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