Description
Enjoy a creamy and refreshing White Chocolate Peppermint Panna Cotta. This simple dessert is perfect for the holidays.
Ingredients
Scale
- 2 gelatine leaves (or 2 tsp gelatine powder)
- 1 Cup cream
- 1 Cup whole milk
- 30 g caster sugar
- 100 g white chocolate
- 2 tsp peppermint essence
Instructions
- Soak the gelatine leaves in a bowl of water and set aside.
- Place the cream, milk, and sugar in a saucepan and bring to a very gentle simmer over a low heat. Once the mixture starts to simmer (just bubble around the edges), turn off the heat.
- Add the chocolate and stir until melted. Wring any excess water from the gelatine leaves and add the gelatine and the peppermint essence. Stir until smooth.
- Divide the mixture evenly between 4 greased dariole molds or ramekins and chill for at least four hours before serving.
Notes
- Adjust peppermint essence to your taste.
- Ensure gelatine is fully dissolved for smooth texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 75mg