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White Chocolate Panna Cotta with Espresso Syrup Recipe

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White chocolate puts a delicious spin on traditional panna cotta. A coffee syrup draped over the top is simply fantastic.
TOTAL TIME: Prep: 30 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 8 servings

Ingredients

  • 2-1/2 cups heavy whipping cream
  • 2/3 cup sugar
  • 2/3 cup 2% milk
  • 1 envelope unflavored gelatin
  • 6 ounces white baking chocolate, chopped
  • ESPRESSO SYRUP:
  • 3/4 cup brewed espresso
  • 1/4 cup sugar

Nutritional Facts

1 serving equals 480 calories, 35 g fat (22 g saturated fat), 108 mg cholesterol, 66 mg sodium, 38 g carbohydrate, 0 fiber, 4 g protein.

Directions

  1. In a small saucepan, combine the cream, sugar and milk. Sprinkle with gelatin; let stand for 1 minute. Heat over low heat, stirring until sugar and gelatin are completely dissolved. Stir in chocolate until melted.
  2. Pour into eight 4-oz. ramekins coated with cooking spray. Cover and refrigerate for at least 5 hours or until set.
  3. In a small saucepan, combine espresso and sugar. Bring to a boil; cook until liquid is thickened to a syrup consistency and reduced to about 1/4 cup. Unmold panna cotta onto dessert plates; drizzle each serving with 1-1/2 teaspoons syrup. Yield: 8 servings.
Originally published as White Chocolate Panna Cotta with Espresso Syrup in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p134

Nutritional Facts

1 serving equals 480 calories, 35 g fat (22 g saturated fat), 108 mg cholesterol, 66 mg sodium, 38 g carbohydrate, 0 fiber, 4 g protein.

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