White Chocolate Raspberry Panna Cotta

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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This delectable White Chocolate Panna Cotta & Raspberry Jelly dessert came about because I had a stash of thawed frozen raspberries I needed to use up. And, as luck would have it, a big bar of white chocolate just happened to be sitting in the pantry – a marriage made in heaven!

I’ve always wanted to try out the panna cotta/jelly combination where the jelly is set on an angle in the glass – I know… SO five years ago… But it didn’t deter me from trying it out all the same! So, I found a lovely recipe combining the raspberry jelly with white chocolate panna cotta from FoodtoLove.co.nz and adapted it to suit the styling.

And, may I say, YEE-UMM! The contrast between the tart raspberry jelly and the sweet, ultra creamy white chocolate panna cotta is simply perfection. Dishes were licked clean.

The recipe is only for four servings, but I managed to stretch it out to five. As it’s a rich dessert, the smaller servings turned out okay, although based on the rave reviews and pleas for more, next time I might scale up the recipe to make five or six larger portions. By the way, if you’re unsure how to scale a recipe up or down, it’s dead easy – check out this site for more info.

If you’re after a show-stopper dessert for a party, this one’s ideal – you can make it ahead and it’ll wow your guests for sure! Enjoy!



This elegant treat layers the tartness of raspberry jelly against the velvety sweetness of white chocolate panna cotta, creating a divine contrast that dances on the palate. Made with the added sophistication of setting the jelly at an angle, this dessert not only tastes delightful but looks spectacular too.
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Prep Time 20 minutes
Cook Time 6 minutes
Chilling Time 8 hours 10 minutes
Total Time 8 hours 36 minutes
Course Dessert
Servings 5 Servings
Calories 304 kcal


For the raspberry jelly:

  • 2.8 oz caster (superfine sugar)
  • 5 fl oz water
  • 2 gelatine leaves (I used 3 Equagold Gold grade leaves to ensure a stiffer set)
  • 10.5 oz raspberries (can be fresh or frozen*)

For the white chocolate panna cotta:

  • 5.2 oz white chocolate (finely chopped)
  • 10.9 fl oz double cream
  • 3 tbsp caster (superfine sugar)
  • 3/4 tsp pure vanilla extract
  • 1 gelatine leaf (I used 1-1/2 Equagold gold grade leaves)
  • 3.5 oz plain yoghurt


For the raspberry jelly:

  • Combine sugar and water in a saucepan. Bring to the boil, stirring gently until sugar has dissolved. Soak gelatine leaves in a bowl of cold water.
  • Set aside raspberries for decorating purposes. Stir the remaining raspberries into sugar syrup and return to a simmer. Cook steadily for about 5-6 minutes, mashing lightly with a wooden spoon, until raspberries are broken down.
  • Finely strain warm raspberry juice into a bowl, discarding the solids.**. Remove gelatine leaves from their water, squeeze out any excess water and add to warm raspberry juice, stirring until dissolved.
  • Set the bowl inside a large bowl of iced water, stirring frequently until raspberry juice is cool to the touch.
  • Carefully pour into 4 or 5 glasses.*** Cover and chill for 3-4 hours until set.

For the white chocolate panna cotta:

  • Place white chocolate in a large heat-proof bowl and put aside.
  • Soak gelatine leaf in a small bowl of cold water. Set aside for 10 minutes,
  • Combine cream, sugar and vanilla extract in a large saucepan and cook over medium heat until the mixture is scalding, but not boiling. Remove from heat and pour carefully over the chocolate. Let it sit for a minute then slowly start stirring until the chocolate has melted and mixture is smooth.
  • Wring out the gelatine leaf and add to the hot chocolate mixture and stir until dissolved. Let mixture cool for a further 10 minutes before gently whisking in yoghurt.
  • Pour the mixture over top of each of the chilled jellies (I weighed the mixture first and divided between the amount of glasses I had to fill). Cover and chill for at least 2-4 until set.


*If you use frozen raspberries, thaw them first. **My take on this is that you are only meant to literally use the juice, rather than the puree. However, I used the puree as the base which created a dense, very flavoursome jelly. If you prefer a light, transparent jelly, use only the juice, not the puree.
***If you want the effect I created, set the glasses on an angle (I set the glasses in a muffin pan, angled them, then stuffed some kitchen paper under the bases to support them). I then carefully poured in the jelly into the angled glasses, trying not to spill any on the side of the glass. NB: It helps to weigh the jelly contents and divide by the number of glasses so you get each amount looking the same.


Calories: 304kcalCarbohydrates: 49gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 11mgSodium: 41mgPotassium: 209mgFiber: 4gSugar: 44gVitamin A: 80IUVitamin C: 16mgCalcium: 101mgIron: 1mg
Keyword Panna Cotta, White Chocolate Panna Cotta Raspberry Jelly
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.


    • Hi Fiona. There are different answers to that unfortunately, depending on who you believe: According to this site: https://cooking.stackexchange.com/questions/43794/how-much-powdered-gelatin-to-one-gelatin-leaf – 1 packet of powdered gelatin (1 tablespoon) is equivalent to 3 leaves. However, according to this site: https://www.thespruce.com/gelatine-powder-or-leaves-4082397 it’s one tablespoon powder to 4 leaves. On others I’ve seen 1 tablespoon powder to 3-1/2 sheets. You might need to play around with the amounts and see how you go. If you keep the dessert in a glass to serve, there shouldn’t be too much of an issue with exact measurements. PS: I found this explanation which may be more useful, as it relates to the Gold standard leave I’ve used in this recipe:
      Gelatine Equivalents
      · 1 teaspoon Gelatine Powder = 3.3gm
      · 1 Gold Leaf = 2.2gm
      · 1 Titanium Leaf = 5gm
      So going by this, you would need 6-1/2 grams powder for the jelly and about 3-1/2 grams powder for the panna cotta. Hope my maths is correct!


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