White Chocolate Panna Cotta - a podcast by Karen Naylor
from 2020-03-07T08:10:31
PANNA COTTA RECIPE
Prep time- 20 mins Cooking time – 10 mins Serves - 6
Ingredients
· 300mls thickened cream
· 3/4 cup (187mls) milk
· 150g white chocolate chopped
· 1/3 cup (75g) caster sugar
· 2 teaspoons gelatine
· 1 tablespoon water
· 1/2 cup (125mls) passionfruit pulp (approx 6 passionfruits)
. 1 cup (250mls) dessert wine eg: sauternes (optional)
Method
. Grease 6 ramekins.
. In a small saucepan place cream, milk, white chocolate and 2 tablespoons of the caster sugar and stir over heat until smooth. Do not let it come to a boil.
. In a glass place the 1 tablespoon of hot water and sprinkle gelatin over the top of the water - stir to dissolve.
. Pour this gelatin mixture into the cream, sugar, milk and white chocolate and stir.
. Divide this mixture into 6 ramekins then cover and refrigerate for 5 hours or until set.
. To make sauce place the rest of the caster sugar, passionfruit and dessert wine and bring to the boil. Then reduce heat and simmer, uncovered, without stirring for about 10 minutes or until the syrup has reduced by a third. Then cool.
. Turn out panna cotta onto individual serving plates and drizzle with syrup.
NOTES
Simple Ingredient Changes to Suit Your Dietary Requirements
. Gluten free – this recipe is gluten free.
. Dairy Free – replace the milk with coconut milk, replace the cream with coconut cream and replace the white chocolate with dairy free white chocolate.
. Vegan Free - recipe in upcoming episode.
Make ahead
. Panna Cottas can be unmolded up to a day ahead to reduce the worry of doing this when your guests or family are patiently waiting. You just need to make sure that each individual panna cotta is securely covered and refrigerated. They may develop a slight toughness but this can be avoided by bringing them back to room temperature 30 minutes before required.
. Panna Cotta can be made up to 3 days ahead. Keep panna cotta covered in the refrigerator.
Passionfruit syrup can be made 1 day ahead, covered and at room temperature. Assemble before serving.
Storage Requirements
. Refrigerate - Panna Cotta and passionfruit syrup will keep covered and sealed for up to 5 days from making.
.Freezer – Panna Cotta can be covered, sealed and stored in a sealed container or freezer bag for up to to 3 months. Thaw in the refrigerator for 24 hours before using. Passionfruit Syrup is best made the day of serving or one day ahead covered.
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