Raspberry White Chocolate Panna Cotta Recipe

Raspberry White Chocolate Panna Cotta Recipe Instructions

• 8 oz. fresh or frozen raspberries + 6 oz. for garnish
• 7 oz. raspberry jam or preserves
• ¼ cup of water
• 2 tsp. powdered unflavored gelatin
• 7 oz. white chocolate, chopped
• 2 ½ cups heavy cream
• ¾ cup white sugar
• 1 bunch fresh mint

1. With a blender, puree raspberries (reserve 6 oz for the the garnish). Mix with the preserves and pout into six glasses, covering about 1/4 of the glass. Place in the fridge to chill.
2. Hydrate the gelatin with water, whisking, and reserve.
3. Place the chocolate in metal bowl, then boil the cream over medium heat and pout onto the chocolate. Mix until dissolved, with a wooden spoon, then add the gelatin mix and the sugar, stirring until well mixed. Let it cool until it is thick and creamy.
4. Pout this mix - panna cotta - slowly onto the glasses that you were storing in the fridge, leaving about 1/4 of the glass empty for the next layer. Reserve in the fridge until firm. Then add the rest of the marmalade. Garnish with a few fresh raspberries and mint leaves. Refrigerate until the last moment.