I’ve been seriously neglecting the blog over the past few weeks due to a LOT of things going on – including a trip to A&E and last weekend, my best friend’s magical wedding! It’s been a very busy time and hopefully now that things are slightly calmer, I can give the blog some much needed TLC, starting with sharing a brand new recipe!
On Easter Sunday, I was tasked with supplying the dessert, while my mum made the main. I thought about tarts, cakes and all sorts, then eventually decided I wanted to have a go at Panna Cotta again. I’ve made a standard Vanilla one, but this time I decided to jazz it up a bit with the flavours of white chocolate and coconut! It honestly still surprises me how easy it is to make panna cotta, so if you think it’s not for you, I suggest you give it a go, because the end result always looks impressive!
White Chocolate & Coconut Panna Cotta
Easy | Cook: 30 minutes | Serves 8
- 500ml double cream
- 200ml semi-skimmed milk
- 100g good-quality white chocolate
- 200ml coconut milk
- 50g caster sugar
- 6 gelatine leaves
- Lay out your moulds on a tray so they can be easily transferred to the fridge when filled. Put a small amount of water into a pan, place on the heat and bring to a simmer.
- Put the gelatine in a bowl of cold water and leave to soak.
- Break the chocolate into pieces and place in a heatproof bowl along with the coconut milk. Put the bowl above the pan of simmering water (don’t let the water touch the bowl) and heat gently until the chocolate is melted and a smooth mixture forms.
- While the chocolate is melting, place the cream, sugar and semi-skimmed milk into a large saucepan and bring to a gentle simmer until the sugar dissolves, then remove from the heat.
- Once melted, add the coconut and chocolate mixture to the cream and stir to combine.
- Squeeze the excess water out of the gelatine, and add to the pan, whisking to dissolve it into the mixture.
- When the mixture is all fully incorporated and smooth, transfer it to a measuring jug and carefully fill your moulds or ramekins.
- Once all the moulds are filled, place the panna cottas in the fridge to set for around 5 hours or overnight if you have time.
- When ready to serve, remove the panna cottas from the fridge and get out your serving bowls!
- To get the panna cottas out of the mould, you can either use a blowtorch to heat the top and sides of the mould to help release it, or dip each mould into a bowl of hot water.
- Serve the panna cottas with some fresh fruit, a drizzle of coulis, and topped with some desiccated coconut.
- Watch them wobble, eat and enjoy!
For a standard panna cotta recipe, see my post here. This is a great make-ahead dessert with plenty of wow factor and with the summery flavour of coconut paired with luxurious white chocolate. Who can say no to that?!