Vanilla bean and white chocolate pannacotta recipe

This amazing vanilla and white chocolate dish is not entirely dairy-free but when it tastes this good it doesn't matter!

Serves 4

Takes 30 minutes to make, plus overnight chilling


  • 500ml soya cream
  • 1 tbsp vanilla bean paste
  • 50g white vanilla chocolate, broken up
  • 3 sheets leaf gelatine


How to make white chocolate pannacotta

1. Heat the soya cream in a pan over a medium heat. When it just begins to boil, reduce the heat and stir in the vanilla paste and chocolate. Whisk until the chocolate has melted, then remove from the heat.

2. Soak the gelatine in cold water to soften, then squeeze dry. Put 4 tablespoons of boiling water in a bowl, add the gelatine and stir to melt. Add to the soya cream mixture, mix and pour equal amounts into 4 x 150ml moulds. Chill overnight.

3. Dip the moulds in hot water and invert onto plates. Decorate with fresh berries.

Tip: Buy vanilla paste from the Special Selection at Sainsbury's, or use extract.

© delicious. magazine


Average rating: 5/5
(click to rate)

Nutritional Information

Per serving:
26.1g fat (3g saturated)
8g protein
12g carbs
11.3g sugar
0.3g salt

Contributed by delicious. magazine

Contributed by delicious. magazine

Friday 30 November 2007
Skip Channel4 main Navigation

Channel 4 © 2014. We have updated our terms and conditions and privacy policy. Please ensure you read both documents before using our Digital Products and Services.