White chocolate panna cotta and berries

PT45M

PT4H

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Ingredients

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Imperial

  • 175ml of milk
  • 600ml of double cream
  • 75g of sugar
  • 1 vanilla pod, scraped and de-seeded
  • 3 gelatine leaves, softened in cold water
  • 100g of white chocolate, chopped
  • 340g of raspberries
  • 100g of icing sugar
  • 100g of mixed berries
1
For the panna cotta, slowly heat the milk, cream, sugar and vanilla pod, stirring continuously so the sugar does not stick to the bottom of the pan. Do not let the mixture boil
  • 175ml of milk
  • 600ml of double cream
  • 75g of sugar
  • 1 vanilla pod, scraped and de-seeded
2
Once the gelatine sheets are soft, remove from the water, squeeze out excess moisture and add them to the cream mix. Whisk until the gelatine has dissolved
  • 3 gelatine leaves, softened in cold water
3
Gradually add the white chocolate a little bit at a time until it has all melted into the milk and cream mix. Whisk to bring everything together and pass through a fine sieve to remove the vanilla pod
4
Allow the mixture to cool until luke warm, then whisk again and pour into your desired moulds. Place in the fridge and leave to set for a minimum of 4 hours
5
Blitz the fresh raspberries with the icing sugar and taste for sweetness - add a little more icing sugar if desired. Pass through a strainer to remove the seeds and set aside
6
To plate, dip your moulds into hot water to loosen the sides. Turn the panna cotta out onto plates, sprinkle the berries around the panna cotta and spoon over the raspberry sauce
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