Description
A silky, elegant dessert with delicate vanilla and creamy white chocolate.
Ingredients
2 Tbsp (30 ml) cold water
1½ tsp (7.5 ml) gelatine powder
2 C (500 ml) whipping cream
⅓ C (80 ml) milk
100 g white chocolate, finely chopped
1 vanilla bean, seeds scraped or 1 tsp of vanilla extract
Pinch of salt
To Serve
1 x 80 g white chocolate slab to make chocolate shavings
You’ll need
2 silicone/plastic jelly moulds
OR
2 decorative glasses or champagne coups to set the panna cotta in
Instructions
Sprinkle the gelatine over the cold water and allow it to bloom for 5–10 minutes.
Heat the cream, milk, vanilla pod and seeds/extract gently over medium-low heat until steaming, not boiling. Remove from heat and discard the pod.
Stir in the white chocolate and salt until melted. Add the bloomed gelatine and whisk until fully dissolved.
Strain into a jug and pour into ramekins or glasses. Refrigerate for at least 4 hours until set.
To Serve
To make white chocolate shavings, turn the chocolate slab smooth-side up and run the blade of a knife down the slab towards you to create curls. If the chocolate begins to soften, chill it in the freezer for a few minutes before continuing.
To unmould the panna cotta, briefly dip the moulds in hot water before turning out. Garnish with the white chocolate shavings and serve.
