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.
PUDDING RECIPE HELP
Candied Pecans: (optional)
1 cup pecan halves
2 tablespoons light corn syrup
Caramel Pecan Topping: (optional)
1 cup sugar
1/2 cup water
1/2 cup chopped pecans
White Chocolate Panna Cotta:
1.5 ounces semi-sweet or bittersweet chocolate, coarsely chopped
3 tablespoons cold water
1 packet (2 teaspoons) unflavored gelatin
3 cups heavy cream
1/2 cup granulated sugar
3.0 ounces good quality white chocolate, coarsely chopped
1 tablespoon vanilla extract
Make Candied Pecans:
1.Position rack in lower third of oven and preheat to 350 degrees F. Line a baking sheet with aluminum foil.
2.Toss pecans with corn syrup, coating them well. Pour pecans onto prepared baking sheet, using a wooden spoon to separate them in a single layer. Bake for 10 minutes or until pecans are golden brown. Place sheet on a wire rack and cool completely.
Make Caramel Topping:
1. Have eight 5-ounce ramekins ready. In a small heavy-bottomed saucepan, place sugar with 1/4 cup water. Cook over medium-high heat, stirring just until sugar is dissolved. Stop stirring. Increase heat to high and cook until mixture caramelizes and turns a light amber color. Remove pan from heat and gradually and very carefully add remaining water while holding the pan away from you as the mixture will splatter. Stir until well blended.
2. Pour hot caramel evenly among the ramekins. Sprinkle with pecans and set aside.
Make Panna Cotta:
1. Place dark chocolate in microwaveable cup. Microwave on 50% power for 30 seconds and stir. Repeat for 10 seconds at 50% power, and repeat again until melted. Set aside.
2. Place water in cup. Sprinkle gelatin over water. Let stand 5 minutes or until softened.
3. In medium saucepan, mix cream and sugar. Cook over medium-high heat, stirring to dissolve sugar, until mixture comes to a gentle boil. While whisking, add gelatin mixture, and whisk until dissolved. Remove from heat and add white chocolate. Whisk until chocolate is melted. Add vanilla.
4. Ladle white chocolate mixture evenly among the ramekins. Drizzle melted dark chocolate into the center of each. Refrigerate for 3 hours or until set.
1. Just before serving, put each ramekin in hot water about half to 3/4 the height of a ramekin for 10 to 30 seconds to loosen the custard. If necessary, run a small knife around the edge of each ramekin, pressing the blade to the side of the ramekin as you do, the help loosen the panna cotta.
2. Place an individual rimmed soup bowl over the top of the ramekin and turn it upside down. Tap the bottom of the ramekin and lift slowly.
3. Garnish with whipped cream, candied pecans and mint.
The recipe is perishable and must be refrigerated where it will keep for a few days. It does not freeze well.