White Chocolate Panna Cotta with Rose Water Syrup

To mark the first year since I started my current job, I made white chocolate panna cotta with rose water syrup and took it in to share with my colleagues.  Since then, I have been encouraged to make it again and so after another two and a bit years I finally did (no need to rush these things).

For a morning tea we were having to mark the upcoming wedding of one of the women in the office, a request was made for me to bring something sweet and after suggesting this dessert to the bride to be, I didn’t need to go through any of the other options I had in mind.

The timing also worked out well as the ingredient for the next Get Your Chef On hosted by White Lights on Wednesday and Four Marrs One Venus was announced and it was chocolate.  It was all too perfect so I signed up to participate.

This recipe uses gelatine leaves to set the panna cotta.  Being vegetarian I should use agar agar, but I don’t because for a long time I wasn’t able to buy it locally.  I can now but I still haven’t used it.

There are various strengths, or blooms, of gelatine leaves as well just to confuse the matter – Titanium, Bronze, Silver, Gold and Platinum – and most recipes do not tell you which one to use.  The first time I made this I used gold sheets and I was really happy with how it turned out.  The next time, I had titanium sheets on hand and these made the panna cotta very firm.  To quote my chef cousin, the panna cotta should wobble like a woman’s breast which is a simple enough rule.  If you search for how to convert between the various blooms and even powdered gelatine, you can find lots of articles like this one which includes a formula for converting between the different strength leaves.

After you figure out how much gelatine to use, also grab some double cream (minimum 48% milk fat), pure cream (minimum 35% milk fat), white chocolate, sugar and vanilla extract.  You can also use vanilla paste, as I have here, as I love the look of the vanilla seeds through the panna cotta.

Place the gelatine leaves into a container of cold water and let them soften.

Into a medium saucepan, place the two types of cream, sugar and vanilla then warm over a medium heat until the sugar dissolves.  You do not want to boil the mixture, but it needs to be hot enough to melt the chocolate.  Once the mixture is hot, turn off the heat and add the chocolate.  Let it stand for a couple of minutes and then stir to mix the chocolate through.

Squeeze out the excess water from the gelatine leaves and then add it to the cream mixture, stirring to dissolve.  When you are happy everything is mixed through, strain the mixture to remove any small pieces of chocolate that may not have melted completely.  You can strain the mixture a couple of times if you would like to make sure it is extra smooth.

Allow the mixture to cool for 10-15 minutes before pouring into the dariole moulds and this recipe makes six 1/2 cup panna cottas (even though I am only showing four below).

If you do not have any dariole moulds, you can use whatever you have on hand.  As I was making these for work I poured the same amount into plastic cups as they weren’t going to be removed from the mould to be served.

Place the panna cotta in the fridge to allow it to set.  I generally do this overnight, but you should be right after four hours.  These can certainly be eaten as is, but given my love of all things rose flavoured, the rose water syrup is the perfect accompaniment.

To make the syrup, you will need some water, sugar, rose water and a little bit of red or pink food colouring.  Place the sugar and water in a saucepan and bring to a boil.  You will need to stir this constantly while the sugar dissolves and it is important not to get distracted as hot sugar is nasty so keep everyone out of the kitchen.

Once the sugar has dissolved, reduce the heat to low and then add the rose water.  Allow the mixture to simmer until it thickens slightly, which should take about 10 minutes.  Stir in the food colouring and set aside to cool completely.

You can certainly eat the panna cotta from whatever you have poured it into.  However, if you want to remove it from the dariole mould, place it in some warm water for a few seconds and then flip it onto a plate and it should hopefully slide out.  Take care not to leave it in the water too long otherwise you will start to melt the panna cotta.  If it still doesn’t come out, you can use a knife to gently pry it away from the mould.

Pour some of the rose water syrup over the top of the panna cotta and decorate with some rose petals if desired.

Print Recipe

White Chocolate Panna Cotta with Rose Water Syrup

Adapted from Taste.com.au.

Course

Dessert

Cuisine

Gluten Free

Servings

Ingredients

For the panna cotta

• 300 ml double cream minimum 48% milk fat
• 300 ml pure cream minimum 35% milk fat
• 5 tbsp caster sugar
• 1 tsp vanilla extract or paste
• 100 g white chocolate
• 3 sheets leaf gelatine gold
• dried rose petals to decorate

For the rose water syrup

• 1/2 cup water
• 1/2 cup caster sugar
• 2 tbsp rosewater
• 2 drops red food colouring

Course Dessert Cuisine Gluten Free Servings Ingredients For the panna cotta 300 ml double cream minimum 48% milk fat 300 ml pure cream minimum 35% milk fat 5 tbsp caster sugar 1 tsp vanilla extract or paste 100 g white chocolate 3 sheets leaf gelatine gold dried rose petals to decorate For the rose water syrup 1/2 cup water 1/2 cup caster sugar 2 tbsp rosewater 2 drops red food colouring

Instructions

1. In a medium saucepan, warm the creams, sugar and vanilla over a medium heat until the sugar has dissolved.
2. Add the chocolate to the pan and turn off the heat. Allow to stand for 1-2 minutes for the chocolate to melt, and then stir through.
3. Strain the mixture to remove any lumps and leave to cool for 10-15 minutes.
4. Pour the mixture into six 1/2 cup dariole moulds and place in the fridge to set for 4 hours or overnight.

For the rosewater syrup

1. Over a medium-high heat, bring the sugar and water to a boil, stirring constantly until the sugar dissolves.
2. Turn the heat to low, add the rosewater and leave to simmer for 10 minutes until the mixture thickens. Stir through the food colouring, pour into a clean jug and set aside to cool completely.

To serve

1. Place the mould in a small container of warm water to help release the panna cotta from the mould.
2. Flip the mould onto a plate and the panna cotta should slide out. If not, gently pry with a flat bladed knife.
3. Pour over some of the rosewater syrup and decorate with rose petals.

Click on over to White Lights on Wednesday and Four Marrs One Venus to check out the other submissions for this round of Get Your Chef On.