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Panna Cotta w/Strawberries & Shortbread

zephyr white chocolate



Strawberry season is just kicking in, making this the perfect time to make a summery version of the classic Italian dessert. Not-too-sweet  Zéphyr™ white chocolate from Cacao Barry adds a decadent touch to this creamy and delicate make-ahead dessert. A real crowdpleaser. 

Serves 10


  • 355 g milk
  • 2 vanilla beans
  •  300 g  Zéphyr™  white chocolat 34%
  •  4  rehydrated gelatin sheets
  •  475 g 35% Cream 
  •  500 g  Strawberries
  • 50 g    Sugar
  • 470 g Butter
  • 500 g Flour      
  • 220 g  Powdered Sugar
  • 5 g Salt
  • Cornflowers for garnish (optional)

For the Panna Cotta:  

  1. Infuse  355 g milk with  2  vanilla beans for 15 minutes 
  2. Bring this mixutre to a boil and pour the infusion over 300 g  Zéphyr™ 34% white chocolate  and  4  rehydrated gelatin sheets
  3. Add and mix  in  475 g Cream 35%
  4. Refrigerate at least 24 hours.
  5. When done, mix the panna cotta before using, then pour 80 g into verrines and let set in the fridge for at least 4 hours.

For the Strawberry Jelly:

  1. Remove stems and place strawberries in a bowl
  2. Reserve a handful for the brunoise.  
  3. Add sugar
  4. Place plastic wrap on the bowl and place over a gently boiling pot so that the strawberries release their juices.
  5. Sieve through a chinois or fine mesh strainer  (you will get approx.  500 g of juice)
  6. Add  3 rehydrated gelatin sheets
  7. Pour 40 g of jelly into verrines of panna cotta and set in the fridge.

For the Shortbread: 

  1. In a stand mixer, soften butter
  2. Sift and add flour, powdered sugar and salt
  3. Refrigerate at least 2 hours and roll out to 3 mm thick.
  4. Freeze the dough.
  5. Cut strips 7 cm long by 1 cm wide.
  6. Bake the shortbread at 160°C until golden.
  1. Place the strawberry brunoise mixed with some jelly on the panna cotta and decorate with cornflowers and the shortbread.

Tips & Tricks:

  1. For a different look, try tilting your glasses or verrines, making sure that they are well supported and let them set in the fridge to create a nice diagonal line.
  2.  The panna cotta can be stored in the freezer. Pull out the necessary quantity a few hours before service to thaw. 

Recipe created by Cacao Barry Chef Nicolas Dutertre

Photo: Cacao Barry