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White Chocolate Style Panna Cotta


0 minutes

With boozy fig compote!

Ingredients & Directions


  • For Panna Cotta:
  • 8 oz
    heavy cream
  • 6 oz
  • 1⁄4 tsp
    pink salt
  • 3
    gelatin sheets, soak in cold water 5 mins to soften, gently wring out excess water
  • 1
    vanilla bean, split and beans scraped
  • 8 oz
    half and half
  • 1⁄2 cup
    monk fruit golden granules
  • 4 oz
    LILY'S White Chocolate Style Baking Chips
  • For Boozy Fig Compote:
  • 1 pound
    fresh figs, coarsely chopped
  • 1⁄4 cup
    dark brown sugar sweetener alternative
  • 1 pinch
    pink salt
  • 3 oz
    LILY'S Dark Chocolate Style
  • 1⁄2 cup
    fresh orange juice
  • 1⁄4 cup
    Grand Marnier or other orange liqueur
  • 1⁄2 tsp
    ground cardamom


Equipment Needed 
saucepan saucepan
 stovetop stovetop
 refrigerator refrigerator

In a medium saucepan combine the cream, half and half, monk fruit granules, and scraped vanilla bean. Stir over low heat until the granules dissolve (do not boil). Add in the gelatin sheets and continue to stir until they dissolve completely. Then, add in the white chocolate chips and stir to dissolve.


Remove from the heat and stir in the salt and buttermilk. Ladle 4 oz into the ramekins or small 4-oz mason jars. Chill for a minimum of 4 hours or overnight.


For the compote, add the coarsely chopped figs and all other ingredients (minus the dark chocolate) into a saucepan, then bring to a boil and cook for 5 minutes until syrupy. Remove from heat and chill.


Before serving, melt the dark chocolate, then spoon a generous serving of fig compote over the tops and drizzle with melted chocolate.