White Chocolate Style Panna Cotta

Name: White Chocolate Style Panna Cotta
Ingredients: 8 oz heavy cream; 6 oz buttermilk; 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; 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

With boozy fig compote!

Ingredients & Directions

Ingredients

For Panna Cotta:
8 oz

heavy cream
6 oz

buttermilk
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

Directions

Equipment Needed 

saucepan

stovetop

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.

Recipe contributed by maxloveproject and Chef Catherine McKnight..