Panna cotta is an Italian dessert made from a combination of cream, milk, sugar and gelatine. Made and set properly, it sits on a plate with the slightest bit of wobble but does not fall apart, has a silky smooth texture when cut through with a spoon, and melts in your mouth when eaten. Panna cotta flavours are numerous - vanilla bean, blueberry and cinnamon, lime mascarpone, orange and maple syrup, milk chocolate, saffron and cardamom, and tropical coconut are just to name a few. To serve these beautifully creamy desserts, fruits, hot fudge sauce, berry compote and rosewater syrup are popular complement options.
This recipe makes a delicious white chocolate panna cotta with a mixed berry compote.
1. Grease six ½ cup (125ml) moulds.
2. Combine 300ml thickened cream, ¾ cup milk, 150g coarsely chopped white eating chocolate and 2 tablespoons caster sugar in a small saucepan; stir over heat, without boiling, until smooth.
3. In a small heatproof jug, sprinkle 2 teaspoons gelatine over 1 tablespoon water. Stand jug in small saucepan of simmering water and stir until gelatine dissolves.
4. Stir gelatine mixture into cream mixture.
5. Divide mixture among moulds. Cover and refrigerate for three hours or until set.
6. Meanwhile, make compote by placing 450g frozen mixed berries (I used frozen raspberries) in a bowl, add 1/3 cup caster sugar and toss to coat. Add ¼ cup boiling water and stir for 1 – 2 minutes or until sugar dissolves. Cover and refrigerate.
To serve, turn panna cotta onto serving plate and top with mixed berry compote. Enjoy!