Recipe Masterclass - White Chocalate & Raspberry Pannacotta

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​Our delicious Pannacotta has been a crowd pleaser at many a function - here's how we make it...

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White Chocolate & Yoghurt Panna Cotta with Raspberry CompoteIf there’s one dessert that never fails to impress, it’s panna cotta. Silky, creamy, and just the right amount of indulgent, this white chocolate and yoghurt panna cotta with raspberry compote is a long-time favourite on our Simple & Beautiful Catering menus – and now you can make it at home!
Whether you're planning a dinner party, creating something special for a wedding menu, or simply treating yourself on a quiet weekend, this recipe is a guaranteed crowd-pleaser. Plus, it pairs perfectly with homemade biscotti (or a cheeky glass of bubbles).

Ingredients

• 300g good quality white chocolate, chopped
  
• 550ml pure cream
  
• 1/3 cup caster sugar
  
• 1½ teaspoons pure organic vanilla extract
  
• 2 tablespoons boiling water
  
• 2 teaspoons gelatine
  
• 225g Greek-style yoghurt
  
• Homemade biscotti, to serve
  

For the Raspberry Compote:

• 200g fresh or frozen raspberries
  
• 50g caster sugar
  
• Splash of boiling water
  

MethodStep 1 – Make the Base
In a saucepan over low heat, combine the white chocolate, cream, sugar, and vanilla. Stir gently for about 5 minutes, or until the chocolate melts and the mixture is smooth and warmed through. Remove from heat and let it rest for 5 minutes.
Step 2 – Add the Gelatine
In a separate heatproof jug, add the boiling water and sprinkle the gelatine over the top. Use a fork to whisk until the gelatine is fully dissolved. Let it cool slightly, then stir it into the cream mixture.
Step 3 – Fold in the Yoghurt
Allow the mixture to cool for 15 minutes, then whisk in the yoghurt until smooth and fully combined. Pour the mixture into eight 200ml glasses or ramekins. Cover loosely with plastic wrap and refrigerate for at least 6 hours, or until set.
Step 4 – Make the Raspberry Compote
While the panna cottas are chilling, place the raspberries in a bowl with the sugar. Add just enough boiling water to help dissolve the sugar. Stir gently for 1–2 minutes, then cover and refrigerate until ready to serve.
Step 5 – Assemble & Enjoy
Top each panna cotta with a generous spoonful of raspberry compote and serve with crisp homemade biscotti for that extra touch of elegance.

Final Tip:These panna cottas can be made a day ahead – perfect for entertaining, catering, or prepping for a special occasion. Creamy, tangy, sweet, and oh-so-beautiful, they tick all the dessert boxes.