Panna cotta glass on table

White Chocolate Panna Cotta

  • Author: Maury
  • Prep Time: 15
  • Cook Time: 5
  • Total Time: 5:20 min
  • Yield: 6 1x


This White Chocolate Panna Cotta recipe is unctuous, decadent, and so longingly tart you can’t wait to show it off! The Tangerine Fluid gel and caviar pair beautifully with the rich white chocolate. 



For the Panna Cotta

  • 200g. White Chocolate
  • 300g Heavy Cream
  • 75g White Sugar
  • 1 tsp Vanilla
  • .65g Salt
  • 30g. Milk
  • 4.3g Gelatin Powder

For the Tangerine Fluid Gel

  • 200g. Tangerine Juice
  • 1.5 g Gellan Low Acyl F
  • 20g Sugar Optional

For the Tangerine Caviar

  1. 225g. Tangerine Juice
  2. 25g Distilled Water
  3. 10g White Sugar
  4. 2.5g Sodium Citrate
  5. 2.5g Sodium Alginate

For the Calcium Bath

  • 1 kilogram of water
  • 5g Calcium Citrate


For the Panna Cotta

  1. Bloom the gelatin: stir gelatin powder with the milk and let it sit for 5 minutes. 
  2. In a pot, combine heavy cream, sugar, salt, and Vanilla. Bring the cream to a boil and turn off the heat. Add the white chocolate and stir, dissolving into the cream. 
  3. Add the gelatin and stir, dissolving into the cream.
  4. Pour into glasses or ramekins and let set for 5 hours in the fridge. 

For the Tangerine Fluid Gel

  1. In a blender, blend Tangerine juice and optional sugar, while blending, add the Gellan and incorporate. Make sure there are no lumps. Pour into a squeeze bottle and leave in the fridge until ready. 

For the Tangerine Caviar

Calcium bath:

  1. Combine 5g Calcium Citrate with 1kg water in a shallow container. 

Caviar Liquid:

  1. Blend together the Tangerine Juice, Distilled water, sugar, Calcium Citrate, Sodium Alginate, and pour into a container to set in the fridge. Allow at least 2 hours but preferably overnight to let the air bubbles in the mixture rise to the top. 
  2. Using a syringe, Squeeze bottle, or a caviar dispersion kit, draw some of the mixture and let drops fall into the calcium bath. After 1 minute, the caviar gel will set and you can draw it out of the bath.
  3. Rinse in another bowl with water. This eliminates the salty, bitter flavor from the calcium bath.
  4. Use that same day. They do not last overnight in the fridge. 


Pro Notes: 

  • Category: Desserts
  • Method: Gelatin
  • Cuisine: Molecular Gastronomy

Keywords: White Chocolate Panna Cotta