Home / Products / Recipes /  Deserts & Marmalade  / WHITE CHOCOLATE PANNA COTTA


  • 7 oz cream
  • 10 fl oz whole milk
  • 1 1/2 tbsp vanilla extract
  • 4 oz white chocolate
  • 3 gelatin leaves
  • Mint leaves for decoration
  • Physalis


Put the gelatin leaves in a jar with cold water to hydrate them.

Put the cream and milk in a pot and stir. Wait for it to boil gently and add vanilla extract. Stir until it boils again. Remove the pot from the heat, add the white chocolate coins, and stir until completely dissolved. Remove the gelatin leaves from the water, drain, and discard the water. Microwave for 10 seconds in the same jar, then add them to the mixture little by little.

Wait for the mixture to cool down a bit and pour it into cups or a trifle bowl. Not to the brim because you still need to add the other part of the dessert first.

Set aside at room temperature until it cools off. Cover with plastic wrap and refrigerate for at least 4 hours before serving.

This time I added some mashed physalis for a sour touch and pistachio crumble!


Recipe by: @lacocinadeangelesalamos