Silky-smooth, creamy and perfectly wobbly, this White Chocolate Panna Cotta is an elegant yet easy dessert to prepare. Rich and velvety, it’s best served with pomegranate seeds or a mix of fresh berries for a bright contrast.
Panna cotta is a classic Italian dessert known for its silky texture and delightful wobble. This white chocolate version is luxurious, makes ahead easily, and always impresses.
If you prefer milk or dark chocolate, try the dark chocolate panna cotta for a deeper chocolate flavour and the same luscious texture.
Ingredients
Below is a photo showing the ingredients and some substitution notes.
- Milk – either semi-skimmed or whole milk; whole milk yields a richer panna cotta.
- Heavy cream – use full-fat cream (do not substitute light cream).
- White chocolate – choose a good-quality bar for the best flavour and texture.
- Caster sugar – granulated sugar works fine as an alternative.
- Vanilla bean paste – or one scraped vanilla bean for extra aroma.
- Unflavoured powdered gelatin – check your packet instructions: some powdered gelatins must be bloomed in water first, while others can be added directly to the warm liquid. Gelatin sheets can be used instead (soak first).
How to Make White Chocolate Panna Cotta – Step By Step
Step-by-step photos are shown below. The full written recipe and tips appear in the recipe card further down.
- Place the milk and cream in a medium saucepan and bring to a gentle boil, watching carefully so it doesn’t overflow.
- Remove from heat and stir in the white chocolate and sugar until fully melted and smooth.
- Add the gelatin and whisk thoroughly to dissolve any lumps.
- Pour the mixture into moulds or ramekins and allow to cool at room temperature before refrigerating. Chill for at least 4–6 hours, or preferably overnight, until set.
- To unmould, briefly place the moulds in a bowl of warm water for about 30–60 seconds (skip this step if serving in ramekins). Invert onto a serving plate and release the panna cotta from the mould.
Serving suggestions
This panna cotta is especially pretty served with pomegranate seeds for colour and tartness.
Fresh seasonal berries—strawberries, raspberries, or blueberries—also pair wonderfully with the creamy white chocolate base.
It’s an elegant, make-ahead dessert ideal for dinner parties or a special evening at home.
More Italian desserts to try
Italian Desserts
Vanilla Panna Cotta (classic recipe)
Italian Desserts
Chocolate Panna Cotta
Italian Desserts
Chocolate Budino (Budino al Cioccolato)
Italian Desserts
Chocolate Semifreddo Recipe
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Step By Step Photos Above
Most recipes include step-by-step photos and helpful tips to ensure success.
White Chocolate Panna Cotta
By Emily
Ingredients
- 1 cup + 1 tablespoon full-fat milk (250ml)
- 1 cup + 1 tablespoon heavy cream (double cream) (250ml)
- 2/3 cup (3.5 oz / 100g) good-quality white chocolate
- 1/2 cup + 2 tbsp caster sugar (120g)
- 4 teaspoons (12g) gelatin powder (check pack instructions)
- 1/2 teaspoon vanilla bean paste or 1 vanilla bean
Instructions
Before starting
- Please check whether your gelatin requires blooming in cold water first, since preparation varies by brand. If blooming is required, do that before you begin.
How to make it
- Combine the milk and cream in a saucepan and bring to a gentle boil, watching closely to prevent overflow.
- Remove from the heat, add the sugar and white chocolate, and stir until the chocolate has completely melted.
- Stir in the gelatin and whisk until fully dissolved and smooth.
- Pour into moulds or ramekins and allow to cool to room temperature, then refrigerate for at least 6 hours or overnight.
- To serve, briefly dip moulds in warm water for 30–60 seconds, invert onto plates, and garnish with pomegranate or fresh berries.
Notes
- Gelatin forms: Follow the packet instructions for your gelatin type. Some powdered gelatins must be bloomed first; some can be added directly. Gelatin sheets should be soaked before use.
- Amount of gelatin: Use the specified amount—too much will produce an overly firm set.
- Gelatin leaves: If substituting powdered gelatin with leaves, 3 leaves typically replace the powder amount given here (check your leaf brand).
- Moulds: Any mould shape works; ramekins can be served directly without unmoulding.
- Vanilla: Vanilla bean paste is convenient, but a scraped vanilla bean adds extra depth—add the scrapings to the milk and discard the pod before setting.
- Storage: Keeps 3–5 days in the refrigerator. Not suitable for freezing.
Helpful Info for All Recipes
- I typically use extra virgin olive oil in savoury recipes unless stated otherwise.
- All vegetables are assumed medium unless noted.
- Recipes are tested using a fan (convection) oven when applicable.
- Nutrition is automatically calculated and should be treated as an approximation.
Nutrition
Nutrition information is approximate.