Vanilla and White Chocolate Panna Cotta

This easy classic dessert with a modern twist is a perfect accompaniment to other components on a dessert plate.

Ingredients serve 6

600ml fresh cream

55g caster sugar

50g finely chopped white chocolate

5 gelatin leaves

1 tsp bourbon vanilla sugar

Method

Place gelatin leaves in cold water and let soak for 15 min. Place cream and sugar in a saucepan with vanilla sugar and heat up to approx. 80º C. Take saucepan off the heat and whisk in the white chocolate until melted. Drain the water from the gelatin leaves and whisk into the cream until dissolved. Pour into greased Dariole molds and place covered in the fridge for at least 4 hours or overnight. Remove the panna cotta from the fridge and place upside down on a serving plate. Pipe whipped cream rosette next to the panna cotta and pour a tablespoon blackberry coulis on the plate. Garnish with half a strawberry and serve.

Note: Try other fruit coulis such as strawberry, raspberry or a mixture.