Tuesday, 26 October 2010

Italian Soirée: White Chocolate Pannacotta and Wine Jelly

This beautiful and (compared to the main course) easy dessert is originally by Lizzie Kamenetztky in Delicious Magazine. It is easy to prepare and looks absolutely beautiful. Also it can be prepared the night before leaving you with more time to relax on the day of your big dinner (ha!). I amended the recipe according to availability of produce and substituted half the double cream with single to lighten the texture but very little of this superb dish is mine. The only thing I really must stress is that good vegetarians do not eat gelatine. Oh well. At least I had a coffee cupcake to hand so my poor guest didn't have to sit there with an empty plate while the rest of us wolfed down our dessert.

Rose Wine Jelly
  • 7 fine gelatine leaves 
  • 1 tsp lemon juice
  • 150g caster sugar
  • 250ml rosé wine
  • 250g berries, hulled (I used blackberries, raspberries and blueberries)
White Chocolate Pannacotta
  • 250ml double cream
  • 250ml single cream
  • 1 tsp vanilla bean paste
  • 75g white chocolate, broken up into chunks
  • 3 fine gelatine leaves
  1. Soak the 7 gelatine leaves in cold water for 5 minutes to soften. In a pan, bring 300ml water and the lemon juice to the boil. Add the sugar, stir until dissolved, then remove from the heat. Squeeze the water from the gelatine and add to the syrup. Stir until dissolved, then stir in the wine.
  2. Leave jelly to cool to room temperature. Divide the  berries between 6 x 300ml dariole moulds or bowls (or a 1.3 litre loaf tin), then pour over the cool jelly to half-fill the moulds/tin. Set in fridge for at least 2 hours.
  3. Once jelly has set, make the pannacotta. Heat cream in a pan over a medium heat. As it starts to boil, reduce the heat, then stir in the vanilla bean paste and white chocolate. Stir until the chocolate has melted, then remove from the heat.
  4. Soak gelatine leaves in cold water for 5 minutes to soften, squeezing out the excess water and place in a bowl with 4 tbsp boiling water, stirring to melt. Add to the cream and chocolate mixture and allow to cool a little. Pour the pannacotta mixture into the dariole moulds or loaf tin on top of the set jelly and berry layer. Leave to set overnight in the fridge. Turn out by standing moulds in hot water for 1 or 2 seconds, holding a plate on top and flipping over. Serve with berries. Also lovely with a sprig of mint.


  1. This sounds and looks lovely, i may have to give this a try when i hold my 5 year wedding anniversary dinner next month.

  2. You could add mulled wine spices and fresh cranberries to give it a festive feel, rather than the summer berries.