Recipe by Sarah Phillips © 2007 Sarah Phillips CraftyBaking.com
Photo by Sarah Phillips
I love this recipe because the resulting Panna Cotta comes out so smooth and creamy from the white chocolate. I like to use Godiva brand, but any high quality white chocolate is fine. This recipe is adapted from Godiva.com.
My photo shows the White Chocolate Panna Cotta I had when I had brunch at the Santa Barbara Biltmore Hotel. The Chef made an "citrus juice topping" thickened with gelatin. The dessert is garnished with white and dark chocolate triangles and fresh raspberries. He hinted to me that this was the recipe that was used, sans the candied pecans and caramel pecan topping.
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