White Chocolate Panna Cotta

I love a great panna cotta, a traditional Italian dessert which translates to ‘cooked cream’. However sometimes you order this in the states and you get something that resembles milk jello, not good! I however have a wonderful recipe that was given to me from a chef at a charming little restaurant in Italy. Written on a bar napkin in Italian that I had to translate. Since then I have adapted this creamy luscious panna cotta into several different flavor profiles.

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White Chocolate Panna Cotta

Creamy luscious Italian panna cotta, when you do not have time for creme brulee’ this is your ticket.

  • Total Time: 4 hours
  • Yield: 6 - 12 1x




1/4 cup water

2 tsp unflavored gelatin

2 1/2 cups heavy whipping cream

1/2 cup sugar

3 ounces white chocolate

8oz mascarpone (room temp)

1 tsp vanilla

Cherry Glaze

16 ounces cherries (frozen or fresh, pitted)                                             

1/2 cup granulated sugar                                                                         

1/2 cup port                                                                                               

1 tablespoon cornstarch                                                                         

  1 tablespoon lemon juice


Place water in a small bowl. Sprinkle gelatin over water. Let stand 5 minutes to soften gelatin.

Place cream, sugar, and chocolate in a heavy medium sauce pan. Bring to medium high heat then let simmer until sugar dissolves and chocolate is melted. Remove pan from heat, and  add the gelatin and whisk until dissolved. Cook for two more minutes on low heat.Take the pan off the heat, add the vanilla and let cool for 5 minutes. Whisk in the mascarpone cheese until everything is blended smoothly.

Ladle into containers. Small martini glasses, ramekins, mason jars. Be creative. Refrigerate 4 hours. 

In a medium saucepan, bring the cherries, sugar, and port to a boil over medium-high heat, stirring often. In a small bowl, stir the lemon juice and cornstarch together until smooth. Whisk it into the boiling cherry mixture.
Return to a boil, stirring constantly. You don’t want this sauce to scorch on the bottom.Cook until the liquid has thickened, which should take about 1 more minute.
Remove the pot from the heat and taste. You can add a little extra sugar or lemon juice if needed at this point, depending on your
personal taste. Cool and use to garnish the panna cotta when serving.

  • Author: Chef Shelly
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stove Top
  • Cuisine: Italian