Our delicious Pannacotta has been a crowd pleaser at many a function - here's how we make it...
300g good quality white chocolate, chopped
550mls pure cream
1/3 cup caster sugar
1.5 teaspoon pure organic vanilla extract
2 tablespoons boiling water
2 teaspoons gelatine
225g Greek Style Yoghurt
Home made biscotti, to serve
Combine chocolate, cream, sugar and vanilla in a saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth and heated through. Set aside for 5 minutes.
Pour boiling water into a heatproof jug. Sprinkle over gelatine. Using a fork, whisk to dissolve gelatine. Set aside to cool slightly. Add to cream mixture. Stir to combine. Set aside for 15 minutes to cool. Add yoghurt to cream mixture. Whisk to combine. Pour mixture into eight 200ml glasses. Cover loosely with plastic wrap. Refrigerate for 6 hours or until set.
While your waiting for the panna to chill, you can get cracking on making the compote Place 200g raspberries in a bowl. Add 50g castor sugar. Toss to coat. Add enough boiling water to assist the sugar disolving. Stir for 1 to 2 minutes. Cover and refrigerate.
Top panna cotta with compote. Serve with some delicious home made biscotti
Chef Raymond Eric
Sharing our food adventures!