About Stanley House

News Categories

How to bake a classic white chocolate panna cotta

Executive chef at Stanley House, Steve Williams, shares his deceptively simple recipe for a classic crowd pleaser dessert – white chocolate panna cotta.

Makes 5


  • 600g double cream
  • 150g milk
  • 150g caster sugar
  • Two leaves gelatin
  • 100g white chocolate


  1. Soak the gelatin in a little cold water until soft
  2. Over a Bain Marie, melt the white chocolate
  3. In a thick bottomed pan, gently warm the cream, milk and sugar
  4. Squeeze the gelatin leaves dry and add the warm cream mix and dissolve
  5. Sieve the cream mix and add to the chocolate
  6. Mix well
  7. Pour into suitable moulds
  8. Chill in the refrigerator until set (note: allow at least four hours for setting)

To finish

  1. Gently dip the mould into warm water and turn out onto a plate or bowl
  2. Serve with your desired accompaniment and a little sauce
  3. Enjoy!