Roasted White Chocolate Panna Cotta

Recipe by chef John Somerville, featured in the Savor Detroit cookbook

Servings: 2

Blackberry Compote


      • 2 cups blackberry puree
      • 1 cup sugar
      • 6 sheets gelatin, bloomed
      • ¼ cup glucose


      1. Bring the puree and sugar to a light boil.
      2. Remove from heat. Add the gelatin sheets and glucose.

White Chocolate Panna Cotta


      • 225 grams cream cheese, softened
      • 115 grams sugar
      • 1 vanilla bean, scraped
      • 340 grams heavy cream
      • 3 gelatin sheets, bloomed
      • 225 grams roasted white chocolate
      • Acetate sheets
      • Blackberry compote
      • Fresh mixed berries, for garnish


      1. Beat cream cheese, sugar, and vanilla.
      2. Scale 120 grams cream. Add gelatin. When dissolved, add chocolate.
      3. Whip remaining 220 grams of cream to soft peaks. Fold into chocolate mixture. Cool.
      4. Line two ½-inch vertical molds with acetate. Pipe mixture into mold. Top neatly with blackberry compote. Freeze overnight.
      5. When ready to plate, bring molds to room temperature. Unmold. Decorate with assorted berries.

Enjoy this sophisticated dessert with a glass of Vidal ice wine.

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