Vanilla bean and white chocolate pannacotta

Vanilla bean and white chocolate pannacotta
  • Serves icon Serves 4
  • Time icon Takes 30 minutes to make, plus overnight chilling

This vanilla and white chocolate pannacotta is not entirely dairy-free but it tastes fantastic.

Nutrition: per serving

Calories
310kcals
Fat
26.1g (3g saturated)
Protein
8g
Carbohydrates
12g (11.3g sugars)
Salt
0.3g
Calories
310kcals
Fat
26.1g (3g saturated)
Protein
8g
Carbohydrates
12g (11.3g sugars)
Salt
0.3g

Ingredients

  • 500ml soya cream
  • 1 tbsp vanilla bean paste
  • 50g white vanilla chocolate, broken up
  • 3 sheets leaf gelatine

Method

  1. Heat the soya cream in a pan over a medium heat. When it just begins to boil, reduce the heat and stir in the vanilla paste and chocolate. Whisk until the chocolate has melted, then remove from the heat.
  2. Soak the gelatine in cold water to soften, then squeeze dry. Put 4 tablespoons of boiling water in a bowl, add the gelatine and stir to melt. Add to the soya cream mixture, mix and pour equal amounts into 4 x 150ml moulds. Chill overnight.
  3. Dip the moulds in hot water and invert onto plates. Decorate with fresh berries.

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