White Chocolate Panna Cotta

Name: White Chocolate Panna Cotta
Yield: 14 servings
Ingredients: 2 cups heavy cream (500 grams); 2 cups whole milk (500 grams); 4 teaspoons powdered gelatin (11-12 grams); 7 oz white chocolate (200 grams); 1/3 cup powdered sugar (50 grams); For the filling: 1 1/4 cups peach puree (300 grams); 1/4 cup sugar (50 grams); Juice of 1 lemon; 2 teaspoons powdered gelatin (6 grams); For decoration: 1 1/2 oz dark chocolate (40 grams); 3-4 tablespoons milk

Roberta Guidetti @roberta_61

Thanks to Gessica Madernini for the inspiration. I adjusted it to our tastes by replacing the banana with peach and swapping half the cream for milk. I made a double batch because I had guests for dinner. It was a big hit.

Roberta Guidetti @roberta_61

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Ingredients

14 servings

2 cupsheavy cream (500 grams)
2 cupswhole milk (500 grams)
4 teaspoonspowdered gelatin (11-12 grams)
7 ozwhite chocolate (200 grams)
1/3 cuppowdered sugar (50 grams)
For the filling: 1 1/4 cups peach puree (300 grams)
1/4 cupsugar (50 grams)
Juice of 1 lemon
2 teaspoonspowdered gelatin (6 grams)
For decoration: 1 1/2 oz dark chocolate (40 grams)
3-4 tablespoonsmilk

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Steps

1

Prepare the peach filling: Soak the gelatin in a bowl of water.
2

Cut the peaches into pieces and blend them until smooth.
3

In a small saucepan, mix the peach puree, sugar, and lemon juice.
4

As soon as it starts to boil, add the squeezed gelatin, mix well, and remove from heat. Let it cool slightly, pour into an ice cube tray, and place in the freezer.
5

Prepare the panna cotta: Soak the gelatin in a bowl of water.
6

In a saucepan, combine the milk, cream, white chocolate, and powdered sugar.
7

Heat over low heat, and when the chocolate has melted, add the squeezed gelatin. Mix well, remove from heat, and let cool slightly.
8

Fill the caramel custard molds halfway and refrigerate for 1 to 2 hours, but not until fully set.
9

Remove the peach cubes from the ice tray and place one in the center of each mold. Cover with the remaining panna cotta mixture and return to the refrigerator for a few hours.
10

Prepare the decoration: Chop the dark chocolate, place it in a small bowl with the milk, and melt in the microwave for a few seconds.
11

Remove from the refrigerator 1 to 2 hours before serving. Pour a little chocolate on the base of each plate, invert a panna cotta onto the center, and using a fork dipped in chocolate, drizzle some over the top.