White chocolate and Raspberry panna cotta

Serves: 4

Prep time: 1-2 hours

Cook time: 15 mins

Total time: 1 Hour 50 Minutes

Dietary: Contains dairy

Meal type: Dessert

Misc:

Occasion: dinner

Author: dghchocolatier

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Ingredients

  • For the panna cotta
  • 3 gelatine leaves
  • 250ml double cream
  • 1 vanilla pod, split seeds scraped out
  • 75g of castor sugar
  • 100g of Guittard white chocolate plus extra for garnish
  • For the sauce
  • 175g castor sugar
  • 175ml water
  • 350g raspberries
  • 4 clean mint leaves

Method

For the panna cotta, soak the gelatine leaves in a little cold water until soft.

Place the milk, cream, vanilla pod and seeds and sugar into a pan and simmer.

Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat.

add the white chocolate a little at a time until it has all melted into the milk and cream mix. Whisk everything together and sieve to remove the vanilla pod.

Divide the mixture among four shot glasses and cool in the fridge for at least an hour, until set.

For the sauce, place the sugar, water and cherry liqueur into a pan and bring to the boil. Reduce the heat and simmer until the sugar has dissolved.

Take the pan off the heat and add half the raspberries. Using a hand blender, blend the sauce until smooth.

sieve the fruit into a bowl and stir in the remaining fruit.

To serve, place each panna cotta onto a serving plate. Spoon over the sauce and garnish with a piece of white Chocolate and sprig of mint