With a return to summer in Queensland comes a change of menu. Summer lends itself to light, cool, fresh food. I have been preparing a lot more salads for dinner using the barbeque to grill fish and now I have made a delicious white chocolate panna cotta with berries for a dessert. The colours are amazing! The taste.. pure decadence.

I made eight vessels of different shapes full of panna cotta and I could eat them all. Some people like to reverse the panna cotta on to a plate and serve it that way. However it is fraught with danger when trying to reverse them just before giving to your guests. If you are after a less stressful night of entertaining just pour the mixture into a lovely glass, or anything you think looks good. This recipe is very easy, you just need to allow a little time for the panna cotta to set. You can use frozen or fresh berries. Always use gelatine leaves as I think they are the only gelatine you can rely on.

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Recipe

Ingredients

White Chocolate Panna Cotta

  • 275g white chocolate, Valrhona is best
  • 600mls pure cream
  • 1/3 cup caster sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons boiling water
  • 4 sheets of gelatine sleeves
  • 250g plain full cream Greek-style yoghurt

    Berry compote

  • 450g frozen or fresh mixed berries
  • 1/3 cup caster sugar
  • 1/4 cup boiling water

Method

  1. 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.
  2. Pour boiling water into a heatproof bowl with four sleeves of gelatine in it. Using a fork, whisk to dissolve. Set aside to cool slightly. When cool 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 glass or china vessels. Cover loosely with plastic wrap. Refrigerate for 6 hours or until set.
  3. Meanwhile, make compote Place berries in a bowl. Add sugar. Toss to coat. Add boiling water. Stir for 1 to 2 minutes or until sugar dissolves. Cover and refrigerate.
  4. Top panna cotta with compote.

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