White Chocolate & Rose Water Panna Cotta with Rosé Fruit Compote
- Prep Time: 20 mins
- Chill Time: 4 hours
- Cook Time: 25-35 mins
- Total Time: 0 hours
- Yield: 6
- Category: Dessert
Description
A silky and rich panna cotta topped with a delicious red fruit compote made with a splash of Rosé.
Ingredients
Panna Cotta
2 C (500 ml) cream
1 C (250 ml) milk
180 g good quality white chocolate, chopped
¼ C (60 ml) castor sugar
3 tsp (45 ml) gelatine powder
2 Tbsp (30 ml) water
2 Tbsp (30 ml) rose water
Berry Coulis
250 g mixed frozen red berries
1 C (250 ml) Big Easy Cabernet Sauvignon Rosé
⅓ C (80 ml) castor sugar
To Serve
160 g punnet fresh raspberries/strawberries
12 small store-bought meringues
Instructions
Panna Cotta
In a medium saucepan, combine the cream, milk, white chocolate and castor sugar. Place over medium heat and stir continually until the sugar and the chocolate have melted (about 5-8 minutes). Bring to a gentle simmer and then remove the pot from the stove.
Meanwhile, add the gelatine powder to the water to bloom. All of the water must be absorbed into the powder. Add the gelatine to the hot cream mixture and stir to melt. Add the rose water and stir to combine.
Pour the mixture evenly into dessert bowls/glasses. Place a piece of cling wrap onto each dessert top, allowing it to touch, in order to prevent skin from forming. Place into the fridge for at least 4 hours (or overnight) to set.
Berry Coulis
Add the berries, rosé and castor sugar to a saucepan over medium heat. Bring to a gentle boil, then turn down the heat and simmer for about 20-30 minutes until it has reduced and thickened. Allow it to cool down slightly and then using a stick blender, blend to a smooth consistency. You can opt to strain through a sieve if preferred to remove any seeds. Refrigerate the coulis until ready to serve.
To Serve
To serve, spoon berry coulis on top of each dessert and swivel the glasses to spread it into an even layer on top. Top with fresh berries and meringues and serve immediately.
