#SundaySupper Red, White, and Blue: Strawberry and White Chocolate Panna Cotta

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.

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.

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

I recently picked up a bottle of White Chocolate Liqueur on a whim. 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 make something similar. I came across this White Chocolate Panna Cotta from Greedy Gourmet and switched some of the heavy cream for the White Chocolate Liqueur. 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 district red, white, and blue sections.

Check out The Café Sucre Farina for a guide to create multiple layers for a 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 this one 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

Patriotic Picnic Picks

• American Flag Layered Dip by Soulfully Made
• Baked Blueberry Pancake with Cherry Syrup by Pies and Plots
• Gluten Free Blueberry Almond Coffee Cake by Cricket’s Confections
• Blueberry Cherry Chia Pudding Parfaits by Daily Dish Recipes
• Blueberry Watermelon Salad by The Crumby Cupcake
• Boozy Red, White and Blue Fruit Salad by Food Lust People Love
• Healthy Greek Yogurt Parfait with Summer Fruit by Confessions of an Over-worked Mom
• Patriotic Slaw by Our Good Life
• Red White and Blueberry Dinner Salad by Cooking With Carlee
• Red, White and Blue Deviled Eggs by A Kitchen Hoor’s Adventures
• Tomato, Cucumber and Bleu Cheese Salad by A Day in the Life on the Farm

Liberating Desserts

• American Flag Fruit Tart by That Skinny Chick Can Bake
• Blueberry Strawberry Swirl Sherbet by Cindy’s Recipes and Writings
• Key Lime Cream Puffs by Gourmet Everyday
• Patriotic Low Carb Vanilla Mousse in the Instant Pot by My Life Cookbook
• Red White & Blue Bundt Cake by Restless Chipotle
• 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
• Red, White and Blue Broken Glass Jell-o by Turnips 2 Tangerines
• Rollitos de Vino Blanco by What Smells So Good?
• Rose Petal Jam Filled Blueberry Cupcakes by NinjaBaker.com
• Star Spangled Cookies by The Freshman Cook
• Strawberry and White Chocolate Panna Cotta by Tara’s Multicultural Table

More recipes: Red White and Blue Recipes That will Make You Want to Party Right Now

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Strawberry and White Chocolate Panna Cotta
Adapted from Greedy Gourmet and The Café Sucre Farina
Serves 6-8

White Chocolate Panna Cotta:
1 (7 grams, 2 1/2 teaspoons) packet powdered gelatin
3 tablespoons cold water
1 1/2 cups heavy cream
2/3 cup milk
1/4 cup granulated sugar
7 ounces white chocolate chips
1/2 cup white chocolate liqueur
1 teaspoon vanilla extract
Strawberry Gelatin:
1 (7 grams, 2 1/2 teaspoons) packet powdered gelatin
3 tablespoons cold water
4 cups sliced strawberries
1/4 cup orange juice
2/3 cup granulated sugar
2 tablespoons lemon juice
Garnish:
Fresh blueberries
Mint leaves

 

To make the White Chocolate Panna Cotta: In a small bowl, sprinkle the gelatin over the water. Allow to sit 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. Allow to sit 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 glass with blueberries and mint leaves if desired and serve immediately.