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White Chocolate Panna Cotta with Raspberry Sauce

  • Level: Easy
  • Total: 4 hr 25 min (includes chilling time)
  • Active: 20 min
  • Yield: 8 servings
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Ingredients

Panna Cotta:

2 envelopes (1/4 ounce each) unflavored gelatin

2 cups half-and-half 

1 cup heavy cream 

8 ounces good white chocolate chips

1/4 cup granulated sugar 

2 teaspoons vanilla extract 

Raspberry Sauce:

2 cups frozen raspberries, thawed

4 tablespoons granulated sugar 

2 teaspoons fresh lemon juice 

2 teaspoons cornstarch

For serving:

Fresh raspberries, for garnish

White chocolate shavings, for garnish

Fresh mint sprigs, for garnish 

Directions

Special equipment:
eight 4- to 6-ounce serving glasses
  1. For the panna cotta: Place 1/2 cup water in a small bowl and sprinkle over the gelatin; set aside to soften.
  2. In a small saucepan, add the half-and-half, heavy cream, white chocolate and sugar, and bring to a simmer over medium heat just long enough for the chocolate to melt. Turn the heat off and add the gelatin mixture; whisk for a couple minutes or until the gelatin melts. Strain, then add the vanilla extract to the strained mixture.
  3. Divide the mixture among 8 serving glasses, putting 4 ounces of the mixture in each glass; cover and refrigerate 4 hours or overnight.
  4. For the raspberry sauce: Place the raspberries, sugar and lemon juice in a blender and puree until smooth. Strain through a fine-mesh sieve into a small saucepan.
  5. Stir the cornstarch together with 3 tablespoons of water in a small bowl. Bring the puree to a simmer and add the cornstarch mixture. Cook, stirring constantly, until the mixture thickens. Remove from the heat and pour it in a small container. Let cool completely.
  6. To serve: Pour a little raspberry sauce over each panna cotta and top with a few raspberries, white chocolate shavings and a sprig of fresh mint.

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