In the warm summer days nothing is better than refreshing dessert. White chocolate Panna Cotta is very simple to prepare. Note that to make the sorbet you will need to plan it a little bit up front, due to freezing time. Strawberries complete very well the dish, but they can be substituted with any other refreshing seasonal fruit. A small surprise in the dish is honeycomb which adds a crispy note to it.
“IN THE WARM SUMMER DAYS NOTHING IS BETTER THAN REFRESHING DESSERT.”
Makes4 portions
TimeCooking time: 45 min plus chilling and setting time
Ingredients
Yogurt sorbet
- 150 g sugar
- 40 ml glucose
- 200 ml water
- 400 g yoghurt
- 1 vanilla pod
White Chocolate Panna Cotta
- 85 ml milk
- 300 ml double cream
- 35 g sugar
- 1/2 vanilla pod
- 2 gelatine leaves
- 50 g white chocolate
Honeycomb
- 160 g sugar
- 25 g honey
- 30 ml water
- 60 ml glucose
- 8 g bicarbonate of soda
To serve
- strawberries
1
Add sugar, glucose, water and vanilla seeds to a pan and bring to the boil. Add the yoghurt while whisking continuously. Combine and transfer to a container and freeze for 24 hours.
- 150 g sugar
- 40 ml glucose
- 200 ml water
- 400 g yoghurt
- 1 vanilla pod
2
Soften gelatine sheets in cold water. In a pan slowly heat the milk, cream, sugar and vanilla pod, stirring continuously so the sugar does not stick to the bottom of the pan. Do not let the mixture boil. Squeeze out excess moisture from gelatine sheets and add them to the cream mix. Whisk until the gelatine has dissolved.
- 85 ml milk
- 300 ml double cream
- 35 g sugar
- 1/2 vanilla pod
- 2 gelatine leaves
3
Gradually add the white chocolate a little bit at a time until it has all melted into the milk and cream mixture. Whisk to bring everything together and pass through a fine sieve to remove the vanilla pod. Allow the mixture to cool until luke warm, then whisk again and pour into desired molds. Place in the fridge and leave to set for a minimum of 4 hours.
- 50 g white chocolate
4
Place sugar, honey, water and glucose in a large pan. Heat the mixture to 155°C.
- 160 g sugar
- 25 g honey
- 30 ml water
- 60 ml glucose
5
Sieve bicarbonate of soda in the mixture. It will double in size. Pour out into a baking tray lined with greaseproof paper and allow to cool.
- 8 g bicarbonate of soda
