Heat the cream and melt the broken white chocolate in it. Mix a teaspoon of the wasabi powder in a little water until smooth and mix into the cream. Soak the gelatine, squeeze it out and dissolve it in the hot mixture.
Pour into small molds and leave to set in the refrigerator for a few hours. Dust with a little wasabi powder before serving.
You don`t have to worry that the dessert will suddenly become very spicy. The wasabi only slightly neutralizes the actual heaviness of the panna cotta.
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