White Chocolate Pannecotta

Kyle Richards

Kyle Richards

5th September 2011

White Chocolate Pannecotta

Soak gelatine sheets in cold water
Heat milk and cream until the mix bubbles
Add sugar and disso


  • 400ml Double cream
  • 100ml milk
  • 40g Castor Sugar
  • 2 gelatine sheets
  • 160g White Chocolate


Soak gelatine sheets in cold water
Heat milk and cream until the mix bubbles
Add sugar and dissolve
Melt in chocolate
Rinse gelatine sheets and add to cream and milk
- Thoroughly mix and add to mould. Chill for at least 6 hours, preferably over night.

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