White Chocolate Pannacotta & Peach Compote

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Last Updated on June 2, 2015 by Chef Mireille

Peach Pannacotta

Felicity Cloake has a series of over 200 recipes in the UK’s Guardian newspaper website entitled…How to make the perfect…some of her recipes I agree with her methodology and some I don’t. This week I am presenting my version of a few of the recipes she presented.

Pannacotta is a classic Italian dessert. In Felicity Cloake’s version, she uses buttermilk. Since I live in the unofficial Italian capital of the United States and have had my share of pannacotta, buttermilk is not a traditional ingredient in pannacotta. I am a traditionalist at heart, so I went with traditional ingredients, however, I did make a white chocolate version I hope you love as much as my houseguests and I did.

White Chocolate Pannacotta

Serves 4

  • 3  9×2″ gelatin sheets
  • 1 1/4 cups heavy cream
  • 1/3 cup milk
  • 1/4 cup + 2 tablespoons sugar
  • 1/3 cup white chocolate, chopped

Dissolve gelatin sheets in cold water for 10 minutes.
In a saucepan, combine cream, milk and sugar. Bring to a low boil.
Squeeze out the water from the gelatin sheets and add to the heated cream. Stir until it is dissolved.
Remove from heat and stir in chocolate for about 1/2 a minute, until it melts.

Pour through a strainer into 4 ramekins and chill for at least 4 hours.

To unmold, place the bottom of the ramekin in a bowl of boiling water for 1 minute. Invert onto a plate.

White Chocolate Pannacotta

Serve with Peach Compote.

Peach Compote

Serves 4

  • 2 peaches, sliced
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 tablespoons butter
  • 1 tablespoon sugar
  • 1 tablespoon apricot brandy

Melt butter. Add all other ingredients in a skillet and cook for 5 minutes, stirring frequently.

This is a rich and decadent custard and with the white chocolate flavor,it it simply luxurious with a melt in your month texture.

Peach Compote

Grab a spoon and dig in…this is food orgasm on a spoon!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#38

…linking to Food of the World – Italy & Taste of the Tropics-Chocolate hosted by Full Scoops

Chef Mireille

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Reader Interactions


  1. I loved your take on this series Mir, after reading through so many of this author's recipes, this is what I felt. The native would surely know the traditional take on a dish. While she may have arrived at the perfect dish from trying so many, it still may not be perfect in the end. And this is exactly what I wanted our friends to arrive at..:)..so glad you referred yet did a take on the actual one. This is in no way belittling Felicity Cloake. But more in turn with what the local says and does..very lovely dish and chocolate still makes it so yum even if it is white..lol

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