Caramelized White Chocolate Panna Cotta with Strawberry Sorbet, Macerated Strawberries, White Chocolate Crunch, Brown Butter Dust, and Strawberry Pink Peppercorn Powder

5 from 1 vote

Caramelized White Chocolate Panna Cotta with Strawberry Sorbet, Macerated Strawberries, White Chocolate Crunch, Brown Butter Dust, and Strawberry Pink Peppercorn Powder

White chocolate takes on nutty and caramel notes when roasted. A creamy and rich panna cotta as well as a crisp white chocolate crumble lend textural contrast. Bright tart strawberry sorbet and fresh strawberries add balance along with more texture and temperatures. Finally, brown butter powder complements the caramel notes well and freeze dried strawberry powder and a bit of pink peppercorns lend acidity and a touch of heat. Though this dessert has quite a few components but none are hard to make on their own. The sorbet and brown butter dust can be made up to a week ahead. Likewise, the chocolate can be caramelized up to a week ahead. Finally, the panna cotta is best made at least a day ahead. Then it’s just plating when you want to serve. This dish is fairly low carb, especially if you do not experience a blood sugar spike from the fibers used as a sweetener. Best to test a small amount of the chocolate on yourself if you are unsure. Still, this one is best reserved for a special occasion!

Course Dessert

Cuisine American

Keyword american, brown butter, Chocolate, dessert, nightshade-free, nut-free, panna cotta, sorbet, white chocolate

Prep Time 1

Cook Time 30

Refrigeration Time 1

Total Time 1 1 30

Servings

Calories 491kcal

Author Jenny Ross

Ingredients

Strawberry Sorbet

3 cups strawberries frozen
1 cup pasteurized egg whites or water
1/4 cup allulose or another 1/8-1/4 teaspoon stevia glycerite (just note the sorbet will freeze harder without allulose)
1/8 teaspoon stevia glycerite
2 tablespoons lemon juice
1/8 teaspoon xanthan gum optional, improves texture
1/4 teaspoon salt
1 teaspoon vanilla extract

Panna Cotta

7 ounces white chocolate Choczero chips (use Choczero white chocolate if you want white chocolate crunch component, if not, Lily’s works well). Note that Choczero can cause blood sugar spikes for some so test on yourself if you're concerned.
1 cup heavy cream divided
1/2 cup water
3/4 teaspoon powdered gelatin unflavored
1/4 teaspoon salt

Macerated Strawberries

12 strawberries diced fine
2 tablespoons lemon juice 1 lemon
zest of 1 lemon
stevia glycerite to taste
pinch of salt

Brown Butter Dust

15 g browned butter salted
10 g N Zorbit tapioca maltodextrin (this ingredient will spike blood sugar so use only a little or omit the brown butter dust entirely if you like)

To Serve

1/4 cup freeze dried strawberries
1 tablespoon pink peppercorns optional, adds a bit of heat
Remaining 3 ounces caramelized Choczero crushed
3 whole strawberries halved optional
edible flower petals optional

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Instructions

For the Sorbet

Combine all ingredients in a high power blender and process until smooth. Pour into a freezer-safe container and freeze until solid, about 4 hours and up to a week ahead (I like to freeze this in silicon molds shaped like quenelles for a fancy presentation).

For the Panna Cotta

Preheat the oven to 250°F.   Put the chocolate into an 8×8-inch glass baking dish and place it into the oven. Bake, stirring every 10 minutes with a rubber spatula until it turns a light golden brown, about 30 minutes (and up to an hour if using Lily’s or regular white chocolate). The chocolate will turn lumpy (and Choczero will also turn hard, which is ok). Remove from the oven and let cool to room temperature then break into pieces. It will become very crisp if using Choczero brand chocolate but not if using Lily’s brand or general white chocolate. You will use a little over half the chocolate for the panna cotta - reserve the rest of the caramelized Choczero (discarding any separated liquid) in a ziplock bag to crush for the white chocolate crumble. If using Lily’s or regular chocolate, transfer to a small container for garnish or other use, if desired).
Add 1/2 cup cream, water, 4 ounces caramelized chocolate if Choczero (a little over half the caramelized white chocolate - if Lily’s or regular chocolate was used, omit it at this point), and salt to a small pot and sprinkle gelatin over top. Let stand for 10 minutes to rehydrate. Heat over medium heat, whisking until boiling, being sure that the gelatin is thoroughly dissolved. Stir constantly until the white chocolate is dissolved, if Choczero was added. If using a white chocolate that does not turn hard (Lily’s or regular, pour the boiled cream/gelatin mixture over the caramelized white collate and let stand for 5 minutes and then whisk until completely smooth, ensuring that the chocolate is all melted). Once all the chocolate is incorporated, add the remaining 1/2 cup cold heavy cream and whisk until combined and then let the mixture come to room temperature.
Divide between 6 individual serving bowls or silicon molds. I like to set these on a rimmed baking sheet so that I can move the panna cotta easily. Using a toothpick, pop any bubbles on the surface of the panna cottas (this is especially important if you won’t be turning the panna cotta out as they will set and affect the appearance of the serving surface) and then refrigerate until set, at least 3 hours and preferably overnight.

For the Brown Butter Dust

Add the butter to a small pan or pot with a light color bottom (this will allow you to see when the butter solids have turned golden). I like to brown at least a cup of butter at a time and I freeze whatever I don’t use for easy use in the future - add the remaining browned butter to a ziplock and lay it flat on a baking tray. Freeze solid and then store.) Cook over medium heat until the butter smells nutty and the solids in the butter have turned a light golden color.
Weigh out the tapioca maltodextrin and place it into a large bowl. Pour the browned butter on top and whisk until evenly distributed. Store in an airtight container (any water will cause the powder to dissolve, leaving you with a slurry). Will keep refrigerated for up to a month or in the freezer for up to 3 months.

For the Macerated Strawberries

Stir together all ingredients in a bowl and adjust salt, sweetener, and lemon juice to taste. Set aside to let the flavors meld for at least 30 minutes.

To Serve

Place the pink peppercorns, if using, and freeze dried strawberries in a fine mesh strainer and rub them through the strainer and over serving plates to form the strawberry dust. I put a sauce onto a plate and dust over that to form a crescent pattern.
Fill a bowl with very hot water and then dip each mold into the water for 10 seconds to loosen the panna cotta. Dry the mold and then invert it over a strawberry dusted serving plate.
Spoon a mound of brown butter powder near the panna cotta and place a scoop of strawberry sorbet on top of the brown butter powder.
Crush the remaining Choczero caramelized chocolate into white chocolate crumble and place small groups around the plate.
Spoon macerated strawberries in small groups around the plate.
Finally, garnish with strawberry halves and edible flowers, if desired and serve immediately.

Notes

Protein:Energy Quotient [calories]: 0.15, Protein % of calories: 8.9%

Nutrition