White Chocolate Panna Cotta
This is a luxurious but fresh end to a meal that makes a great centrepiece for the middle of the table. Our smooth white chocolate panna cotta is served on shards of dark chocolate that add extra indulgent crunch and fantastically vibrant champagne strawberries! A winning, romantic combination!
- 600 ml double cream
- 150 ml milk
- 150 g white chocolate
- 25 g sugar
- 4 gelatine leaves
- 1 handful strawberries
- 1/2 bottle of champagne (or sparkling wine)
- 100 g dark chocolate
- 1 handful chopped toasted hazelnuts
Make The Panna Cotta Mix
Soak the gelatine in cold water.
Heat the cream and milk in a pan until just starting to simmer.
Add Choc & Set Panna Cotta
Stir in the white chocolate and the sugar.
Remove the pan from the heat then stir in the soaked and drained gelatine until completely dissolved.
Divide between 4 dariole moulds or dishes of your choice and set aside in the fridge to set for at least 4 hours.
Soak The Strawberries
Hull and halve the strawberries.
Heat the champagne in another saucepan.
Pour the boiling champagne over the strawberries then leave to cool.
Melt & Set The Chocolate
Melt the dark chocolate in the microwave and spread it to an even thickness over a tray lined with baking paper.
Scatter with the chopped toasted nuts and place the chocolate slab in the fridge to cool.
Cut Choc Into Triangles
Remove the chocolate slab whilst still slightly soft. Cut into triangles large enough to hold a panna cotta.
Return the chocolate triangles to the fridge to set completely.
Serve Up On Choccie Shards!
Turn the panna cotta out onto the chocolate triangles by warming the moulds slightly.
Serve with a bowl of the champagne soaked strawberries.
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