White chocolate panna cotta with dark chocolate soil and blackberries
White chocolate panna cotta with dark chocolate soil and blackberries
By: Rosemary Shrager
Course: Desserts

Rosemary demonstrated this delicious recipe at BBC Good Food Show Winter 2023. 

Serves: 4
Difficulty: Easy

Ingredients

300ml double cream
80ml milk
75g white chocolate, broken into pieces
30g caster sugar
6g gelatine leaves, soaked for 5 10 mins in cold water
150g blackberries
edible fresh flowers, to decorate

For the chocolate soil
100g caster sugar
70g dark chocolate



Method

  1. For the chocolate soil, put the sugar and 30ml water in a small saucepan set over a low heat and bring up to 133C. Whisk in the dark chocolate, then allow the mixture to cool. Set aside.

  1. Heat the cream and milk in a small saucepan set over a medium heat until the mixture is almost simmering. Reduce the heat to low and stir in the white chocolate and sugar until everything has melted and the mixture is well combined.  

  1. Remove the pan from the heat, squeeze the water from the gelatine leaves and add the leaves to the cream mixture. Stir until the gelatine has completely melted. Divide the panna cotta mixture between four 120ml dariole moulds or ramekins, then chill for 2 hrs in the freezer or 4 hrs in the fridge until set.  

  2. To serve, dip the mould or ramekin bases and sides in warm water to loosen the panna cotta. Turn the panna cottas out onto serving plates and decorate with chocolate soil, blackberries and edible fresh flowers. 
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