White chocolate panna cotta recipe

Matt Moran's festive dessert: White chocolate panna cotta.
Matt Moran's festive dessert: White chocolate panna cotta. Photo: William Meppem

This panna cotta makes such a beautiful finish to a meal – its silky smooth, a little bit rich and a little bit tart. It's glamorous enough to serve at a dinner party, yet simple enough to make for a family meal. You could leave out the jelly if you're short on time, but I wouldn't! Start this the day before you intend to serve it. You'll need to set the panna cotta overnight before adding the jelly.

Ingredients

Panna cotta

150ml milk

150ml cream

50g white chocolate, roughly chopped

35g castor sugar

1½ leaves gold leaf gelatine

Strawberry jelly

2 punnets strawberries, roughly chopped

75g castor sugar

3½ leaves gold leaf gelatine

1 punnet raspberries, halved

1 punnet strawberries, quartered

1 punnet blueberries

¼ bunch mint leaves, picked

Method

1. To make the panna cotta, bring the milk and sugar up to a simmer in a saucepan on a medium heat. bring the milk and sugar up to a simmer, In a small separate bowl, soften the gelatine leaves in cold water for 30 seconds then squeeze out any excess water.

2. Place the gelatine into the hot milk and stir until it has dissolved. In a mixing bowl Place the white chocolate in a mixing bowl and then pour the hot milk over the chocolate and mix together until the white chocolate has melted and all ingredients are mixed together. Once smooth and well combined all the mixed together add in the cream and mix through.

3. Divide mix between four serving glasses (about 100ml of the mix into each), serving glass and place in the fridge to set this should be left to set for up to six hours before setting the jelly on top.

4. To make the strawberry jelly, place the roughly chopped strawberries into a mixing bowl with the castor sugar and wrap the bowl tightly in cling film. Place the bowl over a pot of simmering water and let cook for 15-20 minutes or until a pool of liquid has formed in the bottom of the bowl. Remove the bowl from the heat and strain the liquid through a fine sieve.

5. In a small separate bowl, soften the gelatine leaves in cold water for 30 seconds and then squeeze the excess water out of the gelatine. Stir gelatine through the hot strawberry liquid.

6. Once the panna cotta has set, pour a thin layer of strawberry jelly on over the top of the panna cotta and return to place back in the fridge to set. It will take about two hours.

7. Once the jelly has set on the top of the panna cotta arrange the berries on top with a few sprigs of the mint and serve.

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