WHITE CHOCOLATE PANNA COTTA
- 600ml pouring cream
- 250ml (1 cup) milk
- 1 vanilla bean, split lengthways
- 55g (1/4 cup) caster sugar
- 50g white chocolate, coarsely chopped
- 1 tablespoon cold water
- 3 teaspoons gelatine powder
- 100g dark chocolate, coarsely chopped
- 185ml (3/4 cup) thickened cream
- Stir the pouring cream, milk, vanilla bean and sugar in a medium saucepan over medium heat until almost boiling. Remove from heat. Add white chocolate and set aside for 1 minute. Stir until chocolate melts and mixture is smooth.
- Place the water in a small heatproof bowl. Sprinkle with the gelatine. Place the bowl in a small saucepan. Add enough boiling water to the saucepan to come three-quarters of the way up the side of the bowl. Use a fork to whisk the mixture until the gelatine dissolves. Stir the gelatine mixture into the white chocolate mixture. Set aside to cool slightly, stirring occasionally. Strain into a jug. Pour among six 125ml (1/2-cup) capacity moulds or ramekins. Place on a baking tray. Cover with plastic wrap and place in the fridge overnight to set.
- Place the dark chocolate in a heatproof bowl. Bring the cream almost to the boil in a small saucepan over medium heat. Pour over the chocolate and set aside for 2 minutes to stand. Stir until the mixture is smooth and glossy.
- Turn the panna cotta onto serving plates. Serve with the chocolate sauce.
NOTES
Make it ahead: Make the panna cotta to the end of step 3 up to 3 days ahead. Store in the fridge. Continue from step 4.
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