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White Chocolate Panna Cotta

This elegant dessert is an Italian classic. Meaning "cooked milk", it's silky, smooth and refreshing. Panna Cotta is traditionally made with whipping cream, but can be modified to use coconut milk instead





  • 1 1/2 cups [360ml] coconut milk or heaving whipping cream
  • 2 1/2 tsp unflavoured powdered gelatin
  • 2 Tbsp superfine sugar
  • 2/3 cup [100g] Rogers' Chocolates White Chocolate Fondue and Baking Chips
  • 1 tsp vanilla extract
  • Cassis Liquor for serving (optional)



Pour the coconut milk into a medium saucepan and sprinkle the gelatin over the top. Let the gelatin absorb the milk for 10 minutes. Add the superfine sugar and chocolate wafers and whisk over medium-low heat until the gelatin and chocolate have dissolved. Remove from the heat and stir in the vanilla.

Set a strainer over a large bowl and pour the chocolate mixture into through the strainer. Use a rubber spatula to move the mixture around and lightly press the mixture through the strainer (avoid pressing through any lumps).

Pour the strained mixture into six 1/3 molds, ramekins, or small, heatproof dessert bowls. Cover tightly with plastic wrap and refrigerate for at least 2 hours, up to overnight. To unmold, set the molds in a bowl of warm water for 1 minute, then invert onto serving plates, tapping the mold until the panna cotta releases. Serve chilled with fresh or pureed seasonal fruit (if desired). Store covered with plastic wrap in the refrigerator for up to 5 days.

This recipe is courtesy of Amy Guittard from her Guittard Chocolate Cookbook.

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