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White Chocolate Vanilla Panna Cotta Recipe

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This recipe for White Chocolate Vanilla Panna Cotta, by , is from Nana's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Deanna Cummings


⅓ cup skim milk
1 (.25 ounce) envelope unflavoured gelatin
2 cup cup heavy cream
cup white sugar
1 tsp vanilla extract
1 tbps white chocolate chips
Fresh Berries and/or Jam

1. Pour milk into a small bowl, and stir in the gelatin powder. Set aside.

2. In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Add the white chocolate chips. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly.
Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.

3. Cool the ramekins uncovered at room temperature. If you do not cool them, the liquid may separate and not make a custard. Tip: cool the outside of the ramekins in an ice bath in a large casserole dish. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.

4. Serve with fresh berries and jam spread over top.




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