White Chocolate Panna Cotta with Espresso Syrup Recipe

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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.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling

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

Directions

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.
Pour into eight 4-oz. ramekins coated with cooking spray. Cover and refrigerate for at least 5 hours or until set.
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 each: 480 calories, 35g fat (22g saturated fat), 108mg cholesterol, 66mg sodium, 38g carbohydrate (36g sugars, 0 fiber), 4g protein.

  • 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
  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

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