A white chocolate panna cotta is supported by some homemade honeycomb and vanilla sorbet in this summery recipe (substitute strawberries with other seasonal fruit, if out of season). This white chocolate panna cotta recipe is a superb dinner party dessert but needs to be planned ahead - the sorbet needs to be frozen for 24 hours

Method
1.
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)
2.
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
3.
Pour out into a baking tray lined with greaseproof paper and allow to cool. Store in vac pac bags until required
4.
To make the panna cotta, start by soaking the gelatine according to packet instructions
Blooming gelatine
Blooming the gelatine is simply the process whereby the leaves absorb the liquid (water)
5.
Melt the white chocolate in a bain marie. In another pan, bring the coconut purée to the boil and remove from heat
Making a Bain Marie for chocolate
If you don't have a bain marie, you can make one. Preheat the oven to 180°C/Gas mark 4 and fill a roasting tin halfway with water. Place the chocolate in a ramekin in the water and put the roasting tin in the oven
6.
Add the soaked gelatine and dissolve, followed by the melted white chocolate
7.
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
8.
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
9.
Once combined, transfer to a pacojet container and freeze for 24 hours
10.
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
11.
Churn the sorbet and place a quenelle in the centre of each plate. Finish with a few mint leaves
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Ingredients

Honeycomb

  • 325g of sugar
  • 50g of honey
  • 60ml of water
  • 125ml of glucose
  • 15g of bicarbonate of soda

White chocolate panna cotta

Sorbet

  • 320g of sugar
  • 80ml of glucose
  • 400ml of water
  • 800g of yoghurt
  • 2 vanilla pods, split
  • 16g of sorbet stabiliser

To serve

Equipment

  1. Paco jet
  2. 6cm ring mould
  3. Sugar thermometer

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