White chocolate and red berries panna cotta

by | May 1, 2016 | Entremets e Single servings, Pastry | 0 comments

Another single portion, another different glaze … ..red berries glaze.
A white chocolate panna cotta.
A light one, not so thick like I wanted it to be, but a glaze able to give a pleasant taste and a nice color.
The cranberries shortcrust pastry is the perfect combination with the not too sweet panna cotta, giving a little “crispness” to the dessert.
A simple but tasty treat.

white chocolate panna cotta

white chocolate panna cotta

White chocolate and red berries panna cotta

Yield: 5


Cranberries shortcrust pastry

  • 1.5 cup + 1 tbs (200 gr.) cake flour 

  • 8.5 tbs (120 gr.) soft unsalted butter, diced 

  • 9 tbs (80 gr.) icing sugar
2 medium egg yolks (32 gr.)
½ cup (65 gr.) dried cranberries
  • some drops red food coloring

White chocolate panna cotta

  • 1+ ¾ cups (315 gr) heavy cream.
  • 2 oz. (50 gr) white chocolate
  • 2.5 (5 gr.) gelatin sheets

Red berries mirror glaze

  • 1 cup + 2 tsp (112 gr.) superfine granulated sugar 

  • 2.5tp (9.3 gr.) pectin 
1 tbs + ½ tsp (19 gr.) glucose syrup
1 cup (245 gr.) red berries pulp (flesh)
  • ¾ cup + 1 tbs + ½ tsp (185 gr.) water

  • 3 + ½ + ¼ (7.5 gr.) gelatin sheets

To garnish

  • sugar sand


    Cranberries shortcrust pastry
    Finely chop cranberries.
    In the bowl of a stand mixer fitted with paddle attachment, mix butter with sugar.
    Add lightly beaten egg yolks, salt, chopped cranberries, red food coloring and mix to combine.
    Add sifted flour and mix just to combine.
    Shape a ball, wrap in clingfilm and refrigerate for at least 3 hours.
    With a rolling pin, roll the pastry between two sheets of baking paper, 3 mm. thick, and with a round cookies cutter 3 inche (8 cm.) shape the cookies.
    Lightly prick bottom of the cookies with the tines of a fork
    Lay on a baking tray with baking paper and refrigerate for 1 hour.
    Heat Fan oven to 325 F (170°) and bake for 13 minutes.
    Cool on a wire rack.
    White chocolate panna cotta
    Soak gelatin sheets in cold water.
    Finely chop white chocolate.
    In a medium sauce pan, heat heavy cream (do not boil).
    Remove from the heat, add chocolate, wring gently gelatin sheets to remove excess water,
    add gelatin sheets and mix to combine.
    Pour the mixture into the silicone moulds 2.5 inches (7cm.) and ½ cup (90 ml.) capacity (not heapful) and freeze.
    Red berries mirror glaze
    Soak gelatin sheets in cold water.
    In a medium saucepan mix granulated sugar with pectin
    Add all the ingredients and bring to a boil.
    Let simmer for about 2 minutes, stirring from time to time.
    Remove from the heat and let cool lightly.
    When the glaze reaches 158 F - 70°C, wring gently gelatin sheets to remove excess water, then add to the warm liquid and stir to melt.
    Pass the mixture through a fine-mesh sieve.
    Use the glaze to 86 F - 30°C.
    To assemble
    Remove the frozen panna cotta from the molds, glaze and garnish with sugar sand.
    Spread some drops of glaze on the cookie, lay the glazed panna cotta .
    Refrigerate for 6-8 hours before serving.


Shortcrust pastry: With the pastry you will get 13 pieces.
To get 6, you can halve the recipe.
If you do not use cookies immediately, you can freeze.
Glaze: I suggest to glaze at 77F – 25°C, so that it covers better the panna cotta.
Keep the glaze at a changeless temperature…..otherwise, you will have 2 different colors, like me.

white chocolate and red berries pann cotta


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