White Chocolate and Raspberry Panna Cotta

Ingredients (for 6 glasses):

For the white chocolate panna cotta:

400 ml whole liquid cream

100 ml of milk

150 g of white chocolate

3 gelatin sheets (or 6 g gelatin powder)

1 teaspoon vanilla extract (optional)

For the raspberry filling:

150 g fresh raspberries (or frozen, defrosted)

2 tablespoons of sugar (optional, if you want to slightly sweeten the raspberries)

A few strands of rosemary for decoration (optional)

Instructions:

1. Preparing White Chocolate Panna Cotta

Put the gelatin leaves in a bowl of cold water and let them soak for about 10 minutes.

In a cooking pot, pour the liquid cream, milk and vanilla extract (if using).

Heat the mixture gently until simmering, then remove from heat.

Add the broken white chocolate to the saucepan and mix until completely melted and the mixture is smooth.

Grind the gelatin leaves and add them to hot cream. Stir well until completely dissolved.

Let the mixture simmer for a few minutes.

2. Assembling the Verrines

Pour the white chocolate panna cotta into glasswares, filling them on both levels.

Place the glasses in the fridge for at least 4 hours (or all night) for the panna cotta to take a good taste.

3. Preparing the Raspberry Garnish

If desired, mix the raspberries with a little sugar to soften their sourness. Gently stir to coat raspberries.

Just before serving, drop some raspberries on top of each panna cotta cooled and plugged.

4. Decoration

For a festive touch, insert a small sprig of fresh rosemary into each glass to add a green note that contrasts with the red of raspberries.

Arrange the glassware on a platter and serve fresh.

Tips:

You can also add a raspberry coulis (made by mixing raspberries with a little sugar) to the panna cotta before dropping whole raspberries to intensify the flavor.

If you prefer a lighter texture, you can substitute some of the cream with natural yogurt for a richer result.