This White Chocolate Panna Cotta with Red Currant Sauce is a dreamy, indulgent and elegant dessert that is very easy to make.
White Chocolate Panna Cotta Recipe
First of all, I’ll never get over how easy it is to make Panna Cotta. Secondly, I love the way it tastes. It is creamy and completely decadent. It’s just so good, you guys.
There aren’t really words that can describe this White Chocolate Panna Cotta.
You have to try it yourself. I also love the way that sounds – Panna Cotta!
It sounds like a very complicated recipe but believe me, it’s not hard at all. You just have to stir a few ingredients together, let it set and voila…Sweet tooth heaven!
While plain vanilla panna cotta is super delicious as it is, this white chocolate version really pushes it over the top.
It’s my favorite for sure.
WHAT IS PANNA COTTA?
Panna cotta is a popular Italian dessert made with cream and gelatin and then molded. It can be flavored with vanilla, chocolate, coffee, liqueurs, spices, etc. Its name means “cooked cream”.
This time I made a red currant sauce/coulis to add a little something special to this quick and easy dessert recipe!
I love these bright little red pearls.
What is red currant?
The redcurrant, or red currant is a member of the genus Ribes in the gooseberry family. In Europe, these little berries are pretty popular. My husband used to eat them right from the bush at his grandma’s backyard in Portugal…. What a treat!
They are not easy to find, at least in my area, so when I saw them at my local market a few days ago I couldn’t believe my eyes.
They have a very sharp spicy tart taste. They make great sauces, jams and fruit pies, or you can simply eat the fresh fruit with ice cream or yogurt!
Red Currant Coulis/Sauce
To make recurrat coulis/sauce you’ll need:
- Red currants
- Lemon zest
In a medium saucepan over medium heat, place the red currants, water, sugar, and lemon zest.
Bring to the boil and cook for 5-8 minutes, stirring constantly, or until soft and thick.
Remove from the heat and pass the mixture through a fine sieve, or blend if desired (I didn’t).
WHAT KIND OF GELATIN SHOULD I USE TO MAKE PANNA COTTA?
I like to use gelatin sheets, which is usually found in gourmet grocery stores or on Amazon. After several testings, I found that gelatin sheets give a silkier texture. However, you can use granulated gelatin too. Make sure to use plain, unflavored gelatin.
CAN I MAKE PANNA COTTA AHEAD OF TIME?
Yes! Panna Cotta requires a little bit of planning since it has to set in the refrigerator for several hours before serving.
My recipe is all yours now.
White Chocolate Panna Cotta with Red Currant Sauce
- 3 gelatin sheets
- 4 cups cold water
- 1 3/4 cups heavy cream
- 1/2 cup white chocolate morsels
- 7 tablespoons milk (I used whole milk)
- 1/4 cup granulated sugar
Red Currant Sauce:
- 1 cup red currants (if red currants are not available you can use any other berry)
- 1/4 cup water
- 3 tablespoons granulated sugar
- 1 teaspoon lemon zest
- Place gelatin sheets in a medium bowl and add cold water. Leave the gelatin soak for 10 minutes.
- In a medium saucepan, over medium heat, mix heavy cream and chocolate; cook until chocolate is melted, stirring constantly.
- Remove gelatin from the water, drain and add to cream mixture; mix until completely dissolved, about 2 minutes. Turn off the heat, add milk and sugar, and stir until dissolved.
- Let the mixture slightly cool. Then evenly distributed into 4 small glasses, bowls, or ramekins. Refrigerate for 2 - 3 hours or overnight.
- Serve the set panna cotta topped with the red currant sauce.
Prepare Red Currant Sauce/Coulis
- In a medium saucepan over medium heat, place the red currants, water, sugar, and lemon zest. Bring to the boil and cook for 5 minutes, stirring constantly. Remove from the heat and pass the mixture through a fine sieve if desired (I didn't).
When you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!
* This post contains affiliate links, thank you for the support in keeping Mommy’s Home Cooking up and running!
Originally posted January 2016, photos replaced in December 2019 and post content edited to add more helpful information, no change to the recipe.