White Chocolate Panna Cotta with Stewed Strawberries

    4 hours 27 minutes

    This creamy white chocolate panna cotta topped with stewed strawberries is a delicious make-ahead dessert. It's also gluten-free, egg-free and nut-free!

    1 person made this

    Serves: 6 

    • Panna cotta
    • 170g white chocolate, chopped
    • 2 cups (500ml) thickened cream
    • 1 tablespoon caster sugar
    • 1 teaspoon vanilla bean paste or vanilla extract
    • 1 tablespoon boiling water
    • 1 1/2 teaspoons gelatine powder
    • Stewed strawberries
    • 100g fresh strawberries, quartered
    • 4 tablespoons fresh orange juice
    • 2 teaspoons caster sugar

    Preparation:15min  ›  Cook:12min  ›  Extra time:4hours chilling  ›  Ready in:4hours27min 

    1. Combine white chocolate, cream, 1 tablespoon sugar and vanilla bean paste in a saucepan over low heat; cook and stir until chocolate has melted and mixture is smooth, 5 to 7 minutes.
    2. Place boiling water in a small bowl. Sprinkle gelatine powder over water and stir until dissolved. Stir gelatine mixture into white chocolate mixture until smooth.
    3. Ladle white chocolate mixture into six ramekins. Cover with cling wrap and chill until set, about 4 hours.
    4. Combine strawberries, orange juice and 2 teaspoons sugar in a saucepan over medium heat. Bring to the boil; reduce heat and simmer, covered, until strawberries have softened and mixture has a syrupy consistency, 2 to 3 minutes. Remove from heat, cover and refrigerate until chilled, about 30 minutes.
    5. Spoon some stewed strawberries on top of panna cotta in each ramekin to serve.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (2)


    Made this for Christmas Eve dinner and it was delicious, and super easy to make!  -  25 Dec 2017  (Review from Allrecipes USA and Canada)


    Panna cotta is one of my favorite desserts and with the addition of white chocolate, it makes it even more decadent! So easy to make, but yet elegant enough for company or a fancy dinner. I used half of a vanilla bean (just cut is in half and then scraped out the seeds and added them to the cream, and threw the bean in there as well). I didn't measure the gelatin, just used 1 of the little Knox gelatin packets, which I guestimated was about 1-1/2 tsp. It set up perfectly, and the stewed strawberries were a delicious topping for this. Will make this one again. Thanks for sharing the recipe.  -  21 Apr 2016  (Review from Allrecipes USA and Canada)