WHITE CHOCOLATE PANNA COTTA SHOOTERS WITH RASPBERRY COULIS

White Chocolate Panna Cotta Shooters with Raspberry Coulis

If you are not new on this site, you will know that I love all desserts that you can eat with a spoon: mousses, creams, trifles… and panna cotta!  I also like individual servings and I have been making these panna cotta shooters for a while now.  I often take them to friends’ houses for parties and get togethers as they are easy to transport and look cute!  They work great for potlucks too.  This panna cotta is made with white chocolate (my husband’s favourite) and it is topped with raspberry coulis… who here doesn’t think that white chocolate and raspberry were meant to be eaten together??  Enjoy!

White Chocolate Panna Cotta Shooters with Raspberry Coulis

5.0 from 3 reviews
WHITE CHOCOLATE PANNA COTTA SHOOTERS WITH RASPBERRY COULIS
 
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 8
Ingredients
White Chocolate Panna Cotta
  • 300 ml – 10 oz. cream
  • 100 ml – 3.5 oz. milk
  • 100 gms – 3.5 oz. white chocolate, roughly chopped
  • 65 gms – 2.3 oz. caster sugar
  • 3 sheets (6 gms – 0.2 oz.) of gelatine or 2 tsp of gelatine powder
Raspberry Coulis
  • 100 gms – 3.5 oz. raspberry (frozen)
  • 1.5 tbsp caster sugar
  • 2 tbsp water
Instructions
  1. Put the gelatine sheets in a bowl filled with cold water for 10 minutes or until soft.
  2. Put the cream, milk and sugar in a pot and cook it on a slow fire until the mixture boils.
  3. Remove from the fire and add the chopped chocolate. Mix well until melted.
  4. Now squeeze the excess water from the gelatine sheets and add them to the hot chocolate cream. Mix well until completely incorporated.
  5. Strain the mixture into small shooter glasses.
  6. Refrigerate for at least 4 hours (or overnight) before serving.
  7. To make the raspberry coulis, heat up the raspberry and caster sugar together with the water until the sugar melts. Then blend and sieve to make the coulis (you may need to add a little water if the sauce is too thick).
  8. When the panna cotta is set, spoon the coulis on the top and serve.
Notes
You can also serve these as individual panna cotta.

2 White Chocolate Panna Cotta Shooters with Raspberry Coulis 7 (1 of 1)

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Comments

  1. says

    Have just made these and now impatiently waiting for them to set!! My raspberry coulis turned out too thin rather than too thick maybe cos I used frozen raspberries? !
    How long do you reckon these will stay good in the fridge?
    Thanks for the recipe.
    Clair

    • says

      Hi Clair! I think the coulis might be thin because of the frozen raspberries. You could boil it down to reduce it further if you like, but I prefer it thinner… ;-) These should keep well up to 3 days in the fridge. Enjoy! :-)

      • says

        Update:
        These turned out great. Nice and firm and came out of the moulds easily. My guests were very impressed. Coulis tasted fab too.
        Wonderful recipe, off to check out more of your posts.
        X

  2. Rodney says

    May I know how is the texture supposed to be like? I tried making it and it turns out to be very creamy, when I scooped with a spoon it doesn’t have a shaky texture like jelly. I remembered trying some panna cotta outside having resebling like a jelly texture, did I do something wrong?

    • says

      It’s supposed to be like a jelly… wobbly, but firm enough to cut it. Maybe you didn’t use enough gelatine? Or the gelatine strength was low… Try and read the packet’s instructions and see how much they suggest using per cup/litre.

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