Strawberry and White Chocolate Panna Cotta

A recipe for Strawberry and White Chocolate Panna Cotta! A creamy white chocolate liqueur panna cotta is covered with a layer of strawberry gelatin and fresh blueberries for quite the festive treat.

Disclaimer: This recipe contains alcohol. It is intended only for those over the age of 21 (in the United States). Please drink/eat responsibly.

Sunday Supper

Today, #SundaySupper is getting together to celebrate Red, White, and Blue for July 4th!

Christie of A Kitchen Hoor’s Adventures is hosting this week and I am joining in with a recipe for Strawberry and White Chocolate Panna Cotta.

Strawberry and White Chocolate Panna Cotta

A creamy white chocolate liqueur panna cotta is covered with a layer of strawberry gelatin before topping with fresh blueberries and mint leaves. Chad referred to this dessert as a sophisticated jello shot.

The best part? It can be made up to a couple of days in advance and refrigerated until needed (and it does have to be made at least 8 hours ahead of time).

You only need to add the fresh blueberries and optional mint leaves right before serving.

I recently picked up a bottle of White Chocolate Liqueur on a whim during our trip to St. Michaels, Maryland. While thinking of ideas to put it to use, I remembered a few Irish Cream Panna Cotta recipes floating around in March and decided to try something similar.

The original inspiration came from Greedy Gourmet’s White Chocolate Panna Cotta. To create a festive look for July 4th, I covered the Panna Cotta with a layer of strawberry.

Instead of the traditional berry sauce, I used gelatin to solidify the strawberry layer to help hold up the blueberries and form three distinct red, white, and blue sections.

Check out The Café Sucre Farine for a guide to create multiple layers for a gorgeous flag-like effect if you want to take the dessert to the next level.

I used store-bought white chocolate liqueur, but have also come across a few recipes to make it at home such as the Home-made White Chocolate Liqueur from Manu’s Menu.

For an alcohol-free dessert, replace the white chocolate liqueur with additional heavy cream.

Red, White, and Blue Sunday Supper Recipes

• Baked Blueberry Pancake with Cherry Syrup by Pies and Plots
• Boozy Red, White and Blue Fruit Salad by Food Lust People Love
• Patriotic Slaw by Our Good Life
• Tomato, Cucumber and Bleu Cheese Salad by A Day in the Life on the Farm
• Blueberry Strawberry Swirl Sherbet by Cindy’s Recipes and Writings
• A Red White and Blue Banana Ice Cream by The Bitter Side of Sweet
• Red, White & Blue No Bake Cheesecake by Bottom Left of the Mitten
• Rollitos de Vino Blanco by What Smells So Good?

Strawberry and White Chocolate Panna Cotta Recipe

Adapted from Greedy Gourmet and The Café Sucre Farine

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5 from 1 vote

Strawberry and White Chocolate Panna Cotta

A recipe for Strawberry and White Chocolate Panna Cotta! A creamy white chocolate liqueur panna cotta is covered with a layer of strawberry gelatin and fresh blueberries for quite the festive treat.

Course Dessert

Cuisine N/A

Keyword dessert, panna cotta, strawberry, white chocolate, white chocolate liqueur

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Resting Time: 8 hours hours

Total Time 8 hours hours 35 minutes minutes

Servings 6 -8 servings

Ingredients

White Chocolate Panna Cotta:

• 2 1/2 teaspoons (7 grams) powdered gelatin
• 3 tablespoons (44 milliliters) cold water
• 1 1/2 cups (355 milliliters) heavy cream
• 2/3 cup (158 milliliters) milk
• 1/4 cup (50 grams) granulated sugar
• 7 ounces (200 grams) white chocolate chips
• 1/2 cup (118 milliliters) white chocolate liqueur
• 1 teaspoon (5 milliliters) vanilla extract

Strawberry Gelatin:

• 2 1/2 teaspoons (7 grams) powdered gelatin
• 3 tablespoons (44 milliliters) cold water
• 1.5 pounds (680 grams) sliced strawberries
• 1/4 cup (60 milliliters) orange juice
• 2/3 cup (134 grams) granulated sugar
• 2 tablespoons (30 milliliters) fresh lemon juice

Garnish:

• Fresh blueberries
• Mint leaves

Instructions

To make the white chocolate panna cotta:

• In a small bowl, sprinkle the gelatin over the water. Set aside as you prepare the remaining ingredients.
• In a medium saucepan, whisk together the heavy cream, milk, and granulated sugar over medium heat. Stir often until the sugar is dissolved and the mixture begins to bubble on the edges.
• Remove from heat and add the white chocolate chips. Whisk until smooth, then stir in the white chocolate liqueur, vanilla extract, and gelatin with the water until smooth.
• Transfer among individual serving glasses (leaving room in each one for the strawberry layer), cover, and chill until set, 4 hours to overnight.

To make the strawberry gelatin:

• In a small bowl, sprinkle the gelatin over the water. Set aside as you prepare the remaining ingredients.
• In a blender, puree together the strawberries and orange juice. Strain through a fine mesh sieve, pressing down with a spoon to get as much juice as possible, into a medium pot and place over medium heat.
• Stir in the granulated sugar and cook, stirring often, until the sugar has dissolved and the mixture is starting to bubble. Remove from heat and stir in the lemon juice, then the gelatin in water.
• Pour over the set white chocolate panna cotta, cover, and refrigerate until chilled, 4 hours to overnight.

To assemble:

• Top each chilled glass with blueberries and mint leaves if desired and serve immediately.