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White Chocolate Panna Cotta

Rich and indulgent, a creamy panna cotta is an iconic Italian dessert, and a great recipe to prepare ahead when entertaining. This white chocolate and vanilla panna cotta is paired with fresh strawberries dressed in a vibrant combination of Filippo Berio Extra Virgin Olive Oil, mint and lemon. This recipe was created in collaboration with Great British Chefs. Check out their website by clicking the logo below.

Prep Time: 10 mins
Cooking Time: 25 mins
6 people

Used in this recipe

Ingredients

100g white chocolate, chopped, plus extra to serve
2½ leaves of gelatine
75g caster sugar
150ml milk
600ml double cream
1 vanilla pod, split and de–seeded
1 punnet of fresh strawberries
3 tbsp Filippo Berio Extra Virgin Olive Oil
1 lemon, zested
2 tbsp icing sugar
6 large mint leaves, sliced
1 pinch of sea salt

Method

To make the panna cotta, slowly bring the milk, cream, sugar, vanilla pod and seeds to a simmer in a pan, stirring constantly to dissolve the sugar.
Meanwhile, soak the gelatine in a small bowl of cold water to soften.
Slowly add the white chocolate to the pan of vanilla cream a little at a time, until it has all melted smoothly into the mixture.
When the gelatine sheets are soft, squeeze out any excess liquid and add them to the mixture. Stir until the gelatine has dissolved fully.
Pass through a strainer or sieve to remove the vanilla pod and ensure the cream is silky smooth. Allow the mixture to cool but not to set completely, then whisk again and pour into your desired moulds.
Place the moulds in the fridge (making sure they are level) and leave the panna cotta to set for up to 6 hours.
Hull the strawberries and cut into evenly-sized quarters. Gently mix with the icing sugar, being careful not to crush the strawberries. Set these aside in a small bowl.
Mix together the olive oil and the lemon zest, then gently coat the strawberries in this dressing, adding the sliced mint leaves and a pinch of sea salt, checking to make sure the flavours are balanced.
When ready to serve, remove the panna cotta from the fridge and dip the moulds quickly into a bowl of hot water to loosen the mix from the sides.
Carefully turn the panna cotta out on to serving plates and place the strawberries around them. Drizzle the strawberry juices around the plate and grate over a little extra white chocolate to serve.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.