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 in a glass

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.

White Chocolate Panna Cotta in a glass with red currant sauce

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.

Red Cuurant

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
  • Water
  • Sugar
  • 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).

White Chocolate Panna Cotta With Red Currant Sauce 22

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.

Creamy White chocolate pan cotta

My recipe is all yours now.

Happy Cooking!!!

White Chocolate Panna Cotta in a glass

White Chocolate Panna Cotta with Red Currant Sauce

64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero
This White Chocolate Panna Cotta with Red Currant Sauce is a dreamy, indulgent and elegant dessert that is very easy to make.
5 from 5 votes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings

Ingredients
 

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

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions
 

  • 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).
Oriana's Notes
If you can't find red currants use any berry you like. 
 
When it comes to gelatin, I like to use gelatin sheets because it generally results in a smooth, clearer consistency, but you can also use granulated gelatin. 1 (0.25 oz.) envelope granulated gelatin = 1 tablespoon granulated gelatin = 4 gelatin sheets.
 
Please keep in mind that they require different treatments to work properly: sheets need to be softened in cold water and then drained while the powdered gelatin can just be sprinkled over the cold liquid you are using in the recipe. Both need to be in contact with the liquid for about 5 minutes in order to soften.
 
You can also serve these in ramekins, small glass jars or any other dessert serving cups you like. In that case, you don't need to unmold them.
 
Here more panna cotta recipes:
 
 Did you make this recipe? Don't forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate and it can vary depending on the products used.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 550kcalCarbohydrates: 30gProtein: 6gFat: 47gSaturated Fat: 29gCholesterol: 150mgSodium: 87mgPotassium: 177mgSugar: 27gVitamin A: 1573IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Dessert
Cuisine Italian
Calories 550
Keyword chocolate dessert easy panna cotta white

MY PICKS FOR THIS RECIPE 2


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Originally posted January 2016, photos replaced in December 2019 and post content edited to add more helpful information, no change to the recipe.

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