Setting panna cotta in jars helps take away the stress of unmoulding – especially when you’re entertaining! Serve the panna cottas with the roasted strawberries on the side and allow guests to top their own. A sprinkling of shortbread or some crumbled meringues would also be a delicious addition. 

White Chocolate Panna Cotta with Roasted Strawberries

Prep time: 15 minutes

Cook Time: 40 minutes

Serves: 4

 

Roasted Strawberries:

400g ripe strawberries, rinsed and hulled plus extra for garnish

 

Panna Cotta:

200ml full cream milk

40g The Kate Tin White baking chocolate drops

40g Natura Sugars Golden Caster Sugar

1 tsp vanilla extract

300ml cream

3 (6g) gelatine leaves, soaked 

 

Mint leaves, for garnishing

 

Method:

Preheat the oven to 200°C and line a baking tray with baking paper. Halve some of the strawberries and leave the rest whole. Place the strawberries on a lined baking tray and roast for 20 minutes or until they are sticky and jammy. Set aside to cool completely. To make the panna cotta, gently heat the milk to just below boiling point, then stir in the white chocolate, sugar and vanilla until dissolved. Remove from heat and stir in cream and softened gelatin leaves.   In resealable jars, spoon in 2 tbsp of the roasted strawberries (reserving some for the top) and pour the panna cotta over. Place in the fridge to set for at least 4 hours or preferably overnight. Top the panna cotta with some fresh and roasted strawberries and mint leaves.

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White Chocolate Panna Cotta with Roasted Strawberries
Serves 4
Print
Prep Time
15 min
Cook Time
40 min
Prep Time
15 min
Cook Time
40 min
Roasted Strawberries
  1. 400g ripe strawberries, rinsed and hulled plus extra for garnish
Panna Cotta
  1. 200ml full cream milk
  2. 40g white chocolate, chopped
  3. 40g caster sugar
  4. 1 tsp vanilla extract
  5. 300ml cream
  6. 3 x 2g (6g) gelatine leaves, soaked
  7. Mint leaves, for garnishing
Instructions
  1. Preheat the oven to 200°C and line a baking tray with baking paper. Halve some of the strawberries and leave the rest whole. Place the strawberries on a lined baking tray and roast for 20 minutes or until they are sticky and jammy. Set aside to cool completely. To make the panna cotta, gently heat the milk to just below boiling point, then stir in the white chocolate, sugar and vanilla until dissolved. Remove from heat and stir in cream and softened gelatin leaves.   In resealable jars, spoon in 2 tbsp of the roasted strawberries (reserving some) and pour the panna cotta over. Place in the fridge to set for at least 4 hours or preferably overnight. Top the panna cotta with some fresh and roasted strawberries and mint leaves.
The Kate Tin https://thekatetin.com/