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!
- 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
- Put the gelatine sheets in a bowl filled with cold water for 10 minutes or until soft.
- Put the cream, milk and sugar in a pot and cook it on a slow fire until the mixture boils.
- Remove from the fire and add the chopped chocolate. Mix well until melted.
- Now squeeze the excess water from the gelatine sheets and add them to the hot chocolate cream. Mix well until completely incorporated.
- Strain the mixture into small shooter glasses.
- Refrigerate for at least 4 hours (or overnight) before serving.
- 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).
- When the panna cotta is set, spoon the coulis on the top and serve.