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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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…
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
- 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
- oven-proof dish
White Chocolate Panna Cotta
- 10 g PLATINUM grade leaf gelatine
- 210 ml/g whole milk Full Fat Milk
- 400 ml/g double cream (aka heavy cream)
- 80 g caster sugar (aka super-fine sugar)
- 1 tsp vanilla bean paste
- 100 g good quality white chocolate chopped
- 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
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.
- 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.
- 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.
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