A smooth creamy white chocolate panna cotta is always a crowdpleaser especially with some hibiscus raspberry sauce on top. One of the easiest desserts that everyone will love.
I’ve been thinking about Valentine’s day recipe that would be easy and quick to make, look pretty and be super yummy. The first thing that popped into my mind was white chocolate
Lately I’ve been drinking so much hibiscus tea. I used to hate teas that were acidic, such as hibiscus, rose hip or any fruit teas. Since we’ve been sick a lot lately we drink a lot and I really mean A LOT of tea. So we were experimenting and trying out new ones. I went for hibiscus one day and I grew to love it! It was an inspiration for the sauce I made to pour over the soft white chocolate panna cotta. I added raspberry purée to make it more fruity. I love how it adds freshness and fruityness to the whole dessert.
A few tips for making any
- The easiest way to serve it is in jars. That way you don’t have a mold to remove.
- I do like the look of
panna cottashaped in all kinds of shapes. If you are using a mold there are a few tricks that will help take the panna cottaout. You can spray a thin layer of neutral tasting oil over the inside of the mold before pouring panna cottain. Alternatively (if the mold is not to complex) you can run a knife along the edges of the mold to release it. The method I prefer to use is soaking the mold in hot water after panna cottahas already settled. The reason why I choose this option over the others is because Iseem to get the nicest shape this way without any extra oil on the surface. But that’s just my preference 😀
Looking for more Valentine’s day dessert ideas. Here’s one I love – Dried Fig and Blood Orange Tart
White Chocolate Panna Cotta With Hibiscus Raspberry Sauce
White Chocolate Panna Cotta
- 500 ml heavy cream
- 120 ml full-fat milk
- 100 g white chocolate
- 4 gelatine leaves
- 30 g caster sugar
Hibiscus raspberry sauce
- 1/2 cup boiling water
- 2 hibiscus teabags
- 1/4 cup caster sugar
- 1/2 cup raspberry purée
White Chocolate Panna Cotta
Place heavy cream, milk and caster sugar in a pot and bring to a simmer just until the sugar melts. Don’t let it boil! Remove from the stove,
Meanwhile, soak gelatine leaves in cold water as instructed on the label.
Cut white chocolate into small chunks or grate and add to the pot. Mix well until chocolate has melted. Add gelatine and mix again until the gelatine has dissolved.
Pour into jars or molds and immediately place in the fridge to cool down. Leave to set for 2-4 hours before serving.
Meanwhile, prepare the sauce. Steep hibiscus tea in boiling water for ten minutes. Discard the tea bags and add caster sugar to the tea. Cook tea over medium heat until it reduces to half it’s volume.
Add raspberry purée and mix well. The sauce will thicken when it cools.
Pour sauce over panna cotta before serving.