Monday, 25 March 2013

White Chocolate Panna Cotta

White chocolate is my ultimate treat! I absolutely love a few squares of creamy white chocolate after a hard day at work. When it comes to dessert if white chocolate features in the title...I'm in! I'm such a huge fan of the Choceur white chocolate from Aldi as many of you know, it is by far the tastiest white chocolate I can get my hands on at the moment. This panna cotta is incredibly easy to make, it's pretty cost effective and takes no time at all! The raspberry coulis is the perfect accompaniment for the smooth and creamy flavours of the panna cotta. If serving for a dinner party, take the pressure off and prepare the night before which will give these tasty treats plenty of time to set in the fridge.









White Chocolate Panna Cotta
served with a Raspberry Coulis


Ingredients
For the panna cotta
300ml cream
100ml milk
100g good quality white chocolate
70g sugar
1 sachet of glucose

For the raspberry coulis
100g raspberries (frozen)
2 heaped tsp icing sugar

Method
1. Prepare the sachet of glucose as per box directions (approximately ml of glucose prepared 
   (alternatively you  can use gelatine sheets as per packet instructions).
2. Heat the milk, cream and sugar in a saucepan over a gentle heat until the mixture boils. 
    Remove from the heat and add in the white chocolate, stirring until it melts.
3. Add the gelatine to the mixture and then place in moulds or glasses and once cooled place 
    in the fridge to set (for 5-6 hours or preferably overnight).   

For the raspberry coulis
Defrost the raspberries and mash using a fork. Add two teaspoons of icing sugar and stir into the fruit. Using a sieve, strain the raspberries removing any bits or seeds.




E-D's Notes
I'm a big fan of these fantastic metal pudding moulds from Kitchen Craft. They are perfect for panna cotta, chocolate fondants or other individual desserts. I also use them for creating neat rice moulds or mashed potato when hosting dinner parties!

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