By Head Chef Tony Carr
Panna Cotta is a delicious dessert. Its texture is wonderfully smooth and light, so you’ll always have room for it at the end of a meal, and yet it’s flavour can be rich. This version, with white chocolate, is the smoothest of the smooth and tastes divine!
- 180ml milk
- 95ml double cream
- 80g sugar
- 125g white chocolate
- 3 gelatine leaves
- 1 vanilla pod
- 500ml cold water
- Pour the milk, the cream and the seeds from inside the vanilla pod into a pan and bring to the boil. Remove from heat and add the white chocolate stirring until dissolved.
- Soak the gelatine leaves in 500ml of cold water. Once soft, (about 10 mins) remove the sheets and squeeze out any excess water. Add to the chocolate mixture and stir until dissolved.
- Next, pass the whole mixture through a sieve and pour into six ramekins. Put in the fridge for at least four hours to chill and set.
- Carefully release the panna cotta from the ramekins by dipping them in hot water for 5 seconds, invert onto a plate and decorate with edible flowers such as violas or pansies.