My White Chocolate Panna Cotta makes a perfect, decadent dinner party dessert. Add Honey-Roasted Figs for a delicious seasonal pudding to grace the Christmas table too. Naturally gluten free. Utterly smooth and delicious.
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Updated and improved 23rd November 2022
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Introducing my White Chocolate Panna Cotta dessert
This White Chocolate Panna Cotta dessert is sublime. Smooth, rich, creamy, melty… With deep caramel tones and just the right amount of ‘wobble’. Italian dessert at its best…
Even better, it’s naturally gluten free, so is the perfect dessert choice for Coeliacs (Celiacs) and other gluten avoiders… But without the conundrum of dealing with gluten free flour.
This particular White Chocolate Panna Cotta with Honey-Roasted Figs is now an old favourite at GFHQ. It was first published in 2014 after being enjoyed as a Christmas Day dessert. Neither the Panna Cotta nor the fig over-shadow. Both are equal stars, sharing the edible stage.
The addition of the figs, which were also sprinkled with chopped walnuts, was so perfectly seasonal and quite special. And with that thought, I have decided to update the post with a recipe card in time for Christmas, in the hope that more of you choose to enjoy it.
Is White Chocolate Panna Cotta easy to make?
I think so yes. Providing you follow the recipe, you will be on your way to enjoying sumptuous White Chocolate Panna Cotta with no fuss at all. Here are my key tips…
- Pop the individual non-stick pudding moulds in the freezer ahead of time to chill.
- Be absolutely sure to soak the gelatine leaves to soften them, so that they dissolve smoothly. (I use Platinum Grade Leaf Gelatine)
- When heating the milk, do NOT allow it to boil. As soon as it reaches ‘almost’ simmer point, remove it from the heat.
- Once the White Chocolate Panna Cotta custard is completely cooked, make sure to use a clean tea strainer or small sieve when pouring into the moulds. This is to ensure no lumps get through and the Panna Cotta is super-smooth!
- When chilling to set the Panna Cotta, pop a cover or some clingfilm over the top to limit the chance of any skin forming.
Honey-Roasted Figs – A perfect pairing for White Chocolate Panna Cotta
Much as I love eating Panna Cotta with Berries, it does get a bit ‘same old’. Adding beautiful, Honey-Roasted Figs instead, brings not only a welcome change, but is also an incredible pairing against the creamy sweetness of White Chocolate Panna Cotta. It’s amazing how popping a large, juicy pink, honey-roasted fig alongside creates such decadence to tantalise the senses.
They contrast beautifully, both in colour and texture… Top with a sprinkle of chopped walnuts and some crisp white chocolate stars for an extra touch of crunch.
What are the best figs for this recipe?
Figs can be incredibly underrated and I guess for some, are considered an ‘acquired taste’. I do wonder whether that is because people are never too sure how to use them. But in reality, they are just like other fruits… Ready to eat straight from the tree and versatile enough to be cooked in many different ways.
Any edible figs can be used for this recipe. It honestly doesn’t matter whether they are green, brown, purple or black. But, if at all possible, try and find figs that are big, fat and juicy. When you cut them open ready to roast, the beautiful pink flesh will look (and taste) stunning.
It’s one of the things I adore most about figs… They look quite plain on the outside… Nothing spectacular… But cut them open to reveal their amazingly vibrant, perfectly hued secret… Sweet, exotic, soft flesh, fit for any celebration.
Making honey-roasted figs to go with White Chocolate Panna Cotta
Honey-Roasted Figs are super-easy. It’s simply a case of scoring a cross in the trimmed tops (don’t cut them into pieces), before squeezing them slightly open, drizzling with honey and roasting for 6 to 8 minutes in a hot oven.
To add a little seasonal extra to their caramelised lusciousness, I’ve also sprinkled a little lemon zest (which cuts through the sweetness) and a dusting of cinnamon too.
Is it okay to eat the fig skin?
Absolutely yes. I consider eating the skin to be one of the joys of eating figs, especially when they have been roasted. It has a slight firmness against the soft flesh, the two elements working in perfect harmony. Most definitely eat the skin!
Ready to make White Chocolate Panna Cotta with Honey-Roasted Figs?
I hope you love my White Chocolate Panna Cotta with Honey-Roasted Figs. If you make it, let me know! Leave a comment below, rate the recipe or tag me on social media with your Panna Cotta photos. I love seeing your creations. Find me on Facebook, Instagram, Twitter or Pinterest. (@glutenfreealchemist) #glutenfreealchemist. Don’t forget to tag me in so I can find you.
If you are looking for other desserts, did you know that we also have a dedicated index for Gluten Free Desserts and Trifles? Why not pop over and have a drool…
For everything else, head to our full Gluten Free Recipe Index… with hundreds of recipes to browse, you are sure to find something that catches your eye and fits your skill level. It’s also our navigational hub! All our recipes shared for FREE in one place.
Enjoy and Happy Cooking
Other Dinner Party Desserts you’ll Love…
White Chocolate Panna Cotta with Honey-Roasted Figs and Walnuts
Key equipment
- 6 individual pudding basins/silicone moulds
- flat-bottomed bowl
- chopping board
- sharp knife
- jug (measuring optional)
- small and large saucepans (one of each)
- oven + hob
- tea strainer/fine sieve
- fridge
- oven-proof dish
Ingredients
White Chocolate Panna Cotta
- 6 g PLATINUM grade leaf gelatine
- 200 ml whole milk Full Fat Milk
- 400 ml double cream (aka heavy cream)
- 70 g caster sugar (aka super-fine sugar)
- 1 tsp vanilla bean paste
- 100 g good quality white chocolate chopped
Honey-Roasted Figs
- 6 large fresh figs
- 6 tbsp runny honey = 1 tbsp per fig
- 1 tsp ground cinnamon to dust
- 2 lemons – finely grated zest approx
- a little extra honey to drizzle
- 6 walnuts shelled and chopped
- white chocolate sprinkles optional
Instructions
White Chocolate Panna Cotta
- Place 6 individual non-stick pudding basins (or equivalent) in the freezer (if possible) to chill.
- Soak the gelatine leaves in cold water to soften for 5 minutes as per instructions on the packet.
- Heat the milk in a small saucepan until it is just below simmering point and then remove from the heat immediately. Do not allow to boil.
- Drain the gelatine and squeeze out any excess water.
- Add to the hot milk, stirring until completely dissolved.
- Pour the cream into a larger saucepan and add the sugar and vanilla paste.
- Bring to a boil over a medium heat, stirring constantly. As soon as it starts to boil, remove immediately from the heat.
- Add the chopped white chocolate and stir until completely melted and smooth.
- Pour the milk-gelatine mix into the cream-chocolate pan and stir until fully combined.
- Take the moulds from the freezer and pour the panna cotta mixture through a tea strainer or sieve into the moulds, in equal portions.
- Cool the puddings as quickly as possible (I also covered the moulds with cling film to limit a skin forming).
- Chill in the fridge until completely set.
Honey-Roasted Figs
- Pre-heat the oven to 200 C/400 F/Gas 6.
- Trim the very top off the figs and score a cross into the top of each.
- Squeeze the sides gently to push the centre of each fig open slightly.
- Place the prepared figs upright in an oven-proof dish.
- Drizzle each fig with a tablespoon of honey, before sprinkling with a dusting of ground cinnamon and a little finely grated lemon zest.
- Roast for 6 to 8 minutes until the honey has caramelised.
- Remove the figs from the oven and set aside.
To serve
- Gently warm the outside of each pudding basin and carefully tip each Panna Cottas onto a serving plate. (I usually give the outside of each pudding basin a very quick dip in very hot water (being careful not to get ANY liquid on the Panna Cotta surface)).
- Place a fig next to each pudding (it is fine if these are still warm) and drizzle it with a little extra honey (optional).
- Sprinkle chopped walnut and white chocolate sprinkles over the top of both Panna Cotta and figs and serve.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
White Chocolate Panna Cotta with Honey-Roasted Figs shared with
- Fiesta Friday #411 with Angie and The Not So Creative Cook
- Full Plate Thursday #567 with Miz Helen’s Country Cottage
- What’s for Dinner #345 with The Lazy Gastronome
- Sundays on Silverado #71 with The House on Silverado
I’m so sorry that you had that experience Lisa. I was so concerned, that I remade the recipe this week. It was perhaps not as soft as it could be (and for that I perhaps need to rework slightly). But it was certainly not rubbery and we really enjoyed eating it here.
Sorry again.
What a stunning dessert! I really need to try making panna cotta, I’ve always been too worried about it being bouncy but you have inspired me to try!
Thanks Midge. It’s definitely not ‘bouncy’… Providing you get the balance of gelatine right xx
I can’t believe I’ve never tried a Panna Cotta, I think my daughter would love this too, going to give this a go over the festive period when we (hopefully) have time on our hands to play with new recipes.
Never tried Panna Cotta? That is definitely something to be rectified missus xx
I will try this as a dessert for our Christmas dinner. Seems like it is easy to make and looks absolutely delicious. Thank you Kate for the recipe.
You’re welcome Joanna. It is really yummy, so I hope you love it too xx
Happy Christmas 🎄
These look fabulous. Panna cotta is my go to lighter dessert and serving with honey figs is not only delicious but feel super festive.
Thank you Jacqui. I adore Panna Cotta any which way, but adding figs and white chocolate was divine xx
Lovely! We typically have panna cotta with berries as a festive dessert but swapping for honey roasted figs is an excellent idea, and perfect with the white chocolate.
Thanks Carrie. The same here. But figs are so amazing at this time of year… and they worked perfectly xx
Utterly mouthwatering!
Thank you so much Emma.
This is wonderful. I really love the figs with the panna cotta. A super delicious recipe!
Thank you Alida. The figs were gorgeous….
This looks absolutely perfect Kate and your pictures are fantabulous as always. I adore panna cotta, but I've never made it. As I can't eat gelatine, I'm a bit worried about trying it out with seaweed instead. Pairing figs and white chocolate is a new one on me and it's one I will now have to try.
Thanks for joining in with We Should Cocoa – it's a very select band this month. Hope you had a great Christmas and I wish you and your family the very best for 2015.
Thanks Choclette. Shame you haven't found a good alternative to gelatine. Keep trying…. Panna Cotta is one of life's delights and the white chocolate-fig pairing is absolutely lovely.
I hope you are feeling better. All the best for 2015 to you also.
Looks really impressive and I bet it tasted amazing especially with the figs. Hope you had a good Christmas. Happy New Year in advance x
Happy New Year to you too. I reckon the colour of the figs would make any dessert impressive. But this one did taste delicious.
Delicious! Have bought the figs and going to make it. Thanks for linking to #CookBlogShare
Good thing Lucy! I hope you enjoy it as much as we did. Let me know how it goes x
That looks amazing and very festive. You've got such a shine on it
Thanks Katie. The shine made it quite tricky to photograph, but it tasted great!
what an elegant festive dessert – hope you had a great Christmas
Thanks Johanna. We certainly did….. hope you did too. The figs were amazing. I reckon they would be lovely with or without the panna cotta (although, the combination is wonderful).