Instructions

1. 1

   In a small bowl, sprinkle the unflavored gelatin powder evenly over the cold water. Let it stand for 5 to 10 minutes, allowing the gelatin to bloom and soften.

   ⏱️ 10 min00

   
2. 2

   In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves completely and the mixture is hot but not boiling. Do not let it come to a rolling boil.

   ⏱️ 5 min•🌡️ 180

   
3. 3

   Remove the saucepan from the heat. Add the bloomed gelatin to the hot cream mixture and whisk continuously until the gelatin is completely dissolved. Then, add the finely chopped white chocolate and vanilla extract. Continue whisking until the white chocolate is fully melted and the mixture is smooth and uniform.

   ⏱️ 5 min00

   
4. 4

   For an extra smooth panna cotta, carefully pour the mixture through a fine-mesh sieve into a clean bowl. This step helps remove any undissolved gelatin or chocolate bits.

   ⏱️ 2 min00
5. 5

   Divide the panna cotta mixture evenly among four 4-ounce ramekins, small glasses, or panna cotta molds.

   ⏱️ 3 min00
6. 6

   Cover each mold loosely with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until the panna cotta is completely set and firm.

   ⏱️ 240 min•🌡️ 38
7. 7

   To unmold, briefly dip the bottom of each ramekin in warm water (about 10-15 seconds). Run a thin knife carefully around the edge of the panna cotta, then invert it onto a serving plate. Gently peel off any remaining plastic wrap.

   ⏱️ 5 min00

   
8. 8

   Using tweezers, carefully apply small, decorative pieces of edible gold leaf to the top of each panna cotta. Garnish with fresh raspberries, if desired, for a touch of color and tartness.

   ⏱️ 5 min00

   
9. 9

   Serve the White Chocolate Panna Cotta chilled and enjoy this elegant dessert.

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Nutrition Facts (per serving)