White Chocolate Panna Cotta with Blueberry and Blackberry Coulis

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This silky smooth, creamy, White Chocolate Panna Cotta with a delicious layer of Blueberry and Blackberry Coulis, is a classic dreamy dessert, which is surprisingly easy to make but everyone will think you have been in the kitchen for hours!

Panna Cotta is a traditional Italian dessert from the Piedmont area, which is simply a sweetened cream thickened with gelatine. You can introduce flavours into the cream, with vanilla, chocolate, coffee, rum and marsala being, perhaps, the most popular. Although you can serve it as is, Panna Cotta is frequently garnished with fruit coulis, a caramel or chocolate sauce, fresh fruit, and even with some liqueurs. Whilst it is often presented in small glass dishes, as shown here, it is also popular to set the Panna Cotta in moulds and invert them to serve.

Lyngen Lodge

Panna Cotta is one of my favourite desserts, so when it was served to us on the first night of our trip to Lyngen Lodge last April, it was quite the perfect way to start a wonderful week. This dessert will forever remind me of that fabulous holiday.

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How to make White Chocolate Panna Cotta with Blueberry and Blackberry Coulis

Collect all your ingredients together:

For the White Chocolate Panna Cotta –

• gelatine leaves
• white chocolate
• vanilla pod
• double/heavy cream
• milk, ideally full fat
• icing sugar

For the Blueberry and Blackberry Coulis –

• blueberries
• blackberries
• caster sugar
• water
• fresh mint to decorate

How to make this creamy, dreamy dessert:

1. Lay the gelatine leaves in a shallow dish and cover with cold water to soften. This should only take a few minutes.
2. Break the white chocolate into squares and blitz in a food processor to make chocolate crumbs. Alternatively finely chop or grate the chocolate.
3. Halve the vanilla pod and scrape out the seeds.
4. Place the pod and seeds in a saucepan with the cream, milk and icing sugar.
5. Heat the cream mix, stirring continuously, until steaming. Do not let the mixture boil. Take off the heat.
6. Lift the softened, slippery gelatine out of the water, squeeze, and add to the cream mixture. Stir well to dissolve.
7. Gradually add the chocolate to the pan, stirring to dissolve.
8. Place a sieve over a jug large enough to contain the panna cotta. Strain the mixture and pour into serving dishes or glasses. Set aside to cool.
9. When cool, cover with cling film and refrigerate for a minimum of 4 hours to set.

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Now make the Blueberry and Blackberry Coulis:

1. Place all the ingredients for the coulis in a saucepan and bring to a gentle simmer. Cook for 15 minutes.
2. Optional – place a sieve over a bowl and strain the sauce.
3. You will probably have more sauce than needed – any extra can be served with yoghurt, on pancakes, with rice pudding – your choice.
4. When the panna cotta has set and the coulis is cool, divide the coulis between the panna cotta, garnish with mint leaves and serve.

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