Panna Cotta with Valrhona Dulcey White Chocolate and Raspberry Sauce (Demo)

This panna cotta is among our favorite ones due to the unique combination of yoghurt and Valrhona Dulcey chocolate. It has a fresh taste that allows it to be garnished with a series of different toppings, from fresh seasonal fruits to fruit jellies and compotes. Originating from the Piedmont region of Italy, it is a light and extremely versatile dessert that can easily be prepared. Its simplicity is crowned by deliciousness, being a well-known and loved dessert all over the world.  

The dessert can be enjoyed on Roberto’s On La Strada summer terrace of Athénée Palace Hilton hotel.


Panna Cotta (serves 6)

175 g heavy cream

75 g milk

280 g full-fat yoghurt (drained)

110 g Valrhona Blond Dulcey white chocolate 32%

6 g gelatin sheets (silver)


  1. Soak the gelatin sheets in very cold water until softened. Squeeze out the excess water. Put aside.
  2. In a pot, combine cream, milk and sugar and bring to a simmer. Add softened gelatin and stir to dissolve.
  3. Pour over the white chocolate and mix well until it melts. Incorporate the yoghurt and mix.
  4. Pour in the preferred cups or glasses and chill until set.

Raspberry sauce

400 g fresh or frozen raspberries

25 g sugar

  1. Combine raspberries and sugar in a pot and boil until the fruits are softened.
  2. Blend them until well pureed and pass through a chinois to get rid of the seeds.


Over the chilled panna cotta pour some of the raspberry sauce and garnish with seasonal fruits, such as raspberries, blueberries, blackberries and strawberries.

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