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.
5 from 1 vote

White Chocolate Panna Cotta With Hibiscus Raspberry Sauce

Course Dessert
Cuisine Italian
Keyword panna cotta, pudding, white chocolate panna cotta
Prep Time 10 minutes
Cook Time 15 minutes
Resting time 3 hours
Total Time 25 minutes
Servings 4 servings


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

  1. 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,

  2. Meanwhile, soak gelatine leaves in cold water as instructed on the label. 

  3. 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.

  4. Pour into jars or molds and immediately place in the fridge to cool down. Leave to set for 2-4 hours before serving.

  5. 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.

  6. Add raspberry purée and mix well. The sauce will thicken when it cools.

  7. Pour sauce over panna cotta before serving.