White Chocolate and Raspberry Panna Cotta
A layered panna cotta made with Greek yogurt, topped with a raspberry gelatin sauce and a fluffy white chocolate mousse.
Ingredients
| 1 cup | 240 ml | Panna Cotta: Chobani plain Greek yogurt |
| 1 cup | 240 ml | Panna Cotta: heavy cream |
| 1/4 cup | 60 ml | Panna Cotta: granulated sugar |
| 1 tsp | 5 ml | Panna Cotta: vanilla extract |
| 1 tsp | 5 ml | Panna Cotta: gelatin powder |
| 3 Tbsp | 45 ml | Panna Cotta: cold water |
| 2 cups | 480 ml | Raspberry Sauce: fresh raspberries |
| 1/4 cup | 60 ml | Raspberry Sauce: granulated sugar |
| 3/4 tsp | 3.8 ml | Raspberry Sauce: gelatin powder |
| 1/4 cup | 60 ml | Raspberry Sauce: cold water |
| 1 Tbsp | 15 ml | White Chocolate Mousse: cold water |
| 1/2 tsp | 2.5 ml | White Chocolate Mousse: gelatin powder |
| 6 oz. (about 1 cup) | White Chocolate Mousse: quality white chocolate, chopped | |
| 1-1/2 cups | 240–120 ml | White Chocolate Mousse: heavy cream |
Instructions
Panna Cotta
Pour cold water into a small mixing bowl. Sprinkle the gelatin powder over the top of it and let sit for at least 5 minutes.
Meanwhile, combine the cream and sugar in a small saucepan and heat over medium, stirring, until the sugar is dissolved and the cream is hot. Pour over the gelatin and stir to dissolve. Then whisk in the yogurt and vanilla.
Fill your serving cups 2/3 of the way full and refrigerate. Wait about 1 hour until set before adding the next layer.
Raspberry Sauce
Pour cold water into a small mixing bowl and sprinkle the gelatin over it. Let sit at least 5 minutes.
Place raspberries and sugar in a small saucepan and heat over medium. Simmer for about 5 minutes, stirring, until the sugar is dissolved. Smash larger raspberry chunks with your spoon while stirring. Pour over your gelatin and mix to dissolve. Bring to almost room temperature before pouring over the panna cotta. Refrigerate for about an hour until set.
White Chocolate Mousse
Pour water into a mixing bowl and sprinkle powder over it. Let sit 5 minutes.
Heat 1/2 cup of the heavy cream on the stove or in the microwave until it starts to simmer. Pour the hot cream over the gelatin and stir to dissolve. Then add chocolate pieces and stir until melted and smooth. If you need to reheat slightly to melt it all, do so. In a clean mixing bowl, beat the remaining 1 cup of heavy cream until stiff peaks form. Fold that gradually into the white chocolate mixture. Then either spoon or pipe the mousse over top of the set raspberry layer. Refrigerate until ready to serve and garnish with leftover raspberries.