Panna cotta is an Italian dessert that is essentially a creamy jello. It doesn’t sound very appetizing in words, but it’s actually quite good (especially when extra flavours are involved). When all of the nursing peeps and I were finishing (yay!) our final preceptorships (aka clinical practicums) we decided to celebrate! A few of us had dinner at our friend Brad’s place (remember this cake…), and for the sake of simplicity we feasted on pasta and wine. I volunteered dessert, and Theresa suggested panna cotta to keep with the “Italian” theme. I was super excited because I’ve been waiting for us to have an Italian themed food night, specifically so I could give panna cotta a try! This wasn’t an intense potluck like our other food nights, but it was wonderful regardless 🙂
My panna cotta vision was that I would make the white chocolate portion, have it set, and then pour the raspberry on top to make two layers. It did not work. The white chocolate did not set enough before I poured the raspberry on top, so it just kind of made a pink spot in the middle. From here, I decided that they would look nice if I ran a toothpick through the pink and white to make those star-burst type patterns. It did not work. As far as I’m concerned, these panna cottas could be put up on one of those “Pinterest fails” pages.
The sad evidence 😦
The texture was also not quite right. There wasn’t enough of a “jello” quality to the panna cotta, I think because the gelatin was over diluted. The raspberry part was definitely less jello-like compared to the white chocolate, I’m guessing because adding the raspberry puree further diluted the gelatin enough to make a noticeable difference. I’m not really shocked that the texture was off. When I was searching for a recipe, most of the ones that I looked at only made 4 ramekins. The one I picked made 6, even though the amount of gelatin used was standard. In the end, they were just more creamy than you would expect from panna cotta.
My (personal) saving grace was that the panna cotta had excellent flavour. You could really tell the difference between the white chocolate and the raspberry. And they were delicious.
Panna cotta is definitely something I will be trying again, even though it didn’t work out perfectly 🙂
White Chocolate Raspberry Panna Cotta
- 2 cups whipping cream
- ½ cup milk
- 1 ½ tbsp vanilla
- 1 package unflavoured gelatin
- ¼ cup hot water
- ¼ cup granulated sugar
- 100g (3 ½ oz) white chocolate, chopped into small pieces
- 6 oz package of raspberries
- In a sauce pan, stir the whipping cream, milk, and vanilla over low heat until almost simmering.
- Add gelatin to hot water to dissolve, giving it a good stir or two.
- Stir sugar into cream mixture until completely dissolved. Same for the chocolate, then gelatin solution.
- Remove from heat, and stir panna cotta mixture to ensure the whole thing is completely smooth.
- Cool in sauce pan, and puree raspberries.
- Divide majority of mixture between ramekins.
- Mix raspberry puree into remaining panna cotta mixture, and divide equally between ramekins.
- Chill in fridge for at least 4h, removing for about 10 minutes before serving.