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White Chocolate Pannacotta
Prep Time
20 mins
Chilling time.
2 hrs
Total Time
2 hrs 20 mins

A smooth, silky and rich dessert which can be dressed up with the addition of fresh fruit and or a fruit jelly or served quite simply.

Course: Dessert
Cuisine: French
Keyword: White Chocolate Pannacotta
Servings: 4 people
  • 125 gm White Chocolate, chopped
  • 300 ml Cream
  • 30 g Castor Sugar
  • 5 ml Vanilla extract
  • 20 ml Cold Water
  • 10 gm Gelatine powder
  • 125 gm Greek Style Yoghurt
  1. Prepare the dariole moulds, or glasses, by slightly oiling.

  2. Sprinkle gelatine powder over cold water and allow it to bloom

  3. Bring cream and sugar to the boil, take off heat and add gelatine mass.

  4. Once gelatine has dissolved, add the white chocolate to melt. Put mixture over ice to cool.

  5. Add the yoghurt to the cooled mixture and whisk to combine, keep on ice until mixture is 20C.

  6. Pour mixture into the moulds and loosley coverwith plastic wrap and refrigerate until set @ 2 hours.

  7. Note: If using jelly, either place in moulds first with a segment of fresh strawberry and chill to set before placing the chilled pannacotta mix on top to chill or add to cooled pannacotta.