White chocolate panna cotta with berries


  • 275g white chocolate, chopped
  • 600mls pure cream
  • 1/3 cup caster sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons boiling water
  • 2 teaspoons gelatine
  • 250g plain Greek-style yoghurt
  • Almond wafers or biscotti, to serve

Berry compote

  • 450g frozen mixed berries
  • 1/3 cup caster sugar
  • 1/4 cup boiling water


  1. Combine chocolate, cream, sugar and vanilla in a saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth and heated through. Set aside for 5 minutes.
  2. Pour boiling water into a heatproof jug. Sprinkle over gelatine. Using a fork, whisk to dissolve gelatine. Set aside to cool slightly. Add to cream mixture. Stir to combine. Set aside for 15 minutes to cool. Add yoghurt to cream mixture. Whisk to combine. Pour mixture into eight 200ml glasses. Cover loosely with plastic wrap. Refrigerate for 6 hours or until set.
  3. Meanwhile, make compote Place berries in a bowl. Add sugar. Toss to coat. Add boiling water. Stir for 1 to 2 minutes or until sugar dissolves. Cover and refrigerate.
  4. Top panna cotta with compote. Serve with almond wafers or biscotti.

Source: taste.com.au