Alan Murchison's white chocolate panna cotta is supported by some homemade honeycomb and vanilla sorbet. Strawberries complete the dish, but substitute them with other seasonal fruit, if out of season. This superb dinner party dessert needs to be planned ahead – the sorbet must be frozen for 24 hours.
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First make the honeycomb. Place the sugar, honey, water and glucose in a large pan (there will need to be plenty of room for the mixture to increase in volume)
50g of honey
325g of sugar
60ml of water
125ml of glucose
Heat the mixture until it reaches 155°C on the sugar thermometer, sieve in the bicarbonate of soda and allow the mixture to double in size
15g of bicarbonate of soda
Pour out into a baking tray lined with greaseproof paper and allow to cool. Store in an airtight conntainer until required
To make the panna cotta, start by soaking the gelatine until softened
2 gelatine leaves
Melt the white chocolate in a bain marie. In another pan, bring the coconut purée to the boil and remove from heat
100g of white chocolate
600g of coconut purée
Add the soaked gelatine and dissolve, followed by the melted white chocolate
Pour into a bowl and chill over ice until cool but not set. Line 4 6cm pastry rings with cling film to seal the base. Fill the lined rings with the mix and set in the fridge
To make the sorbet, add the sugar, glucose, water, sorbet stabilisers and vanilla seeds to a pan and bring to the boil. Add the yoghurt while whisking continuously
320g of sugar
80ml of glucose
400ml of water
16g of sorbet stabiliser
800g of yoghurt
2 vanilla pods
Once combined, transfer to a pacojet container and freeze for 24 hours
To serve, carefully un-mould the panna cottas and place at the end of each plate. Break up the pieces of honeycomb and place them on the plate. Slice each strawberry into 4 pieces and arrange around the honeycomb
Churn the sorbet and place a quenelle in the centre of each plate. Finish with a few mint leaves
2 2/3 handfuls of fresh mint leaves
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