Food

White Chocolate and Strawberry Panna Cotta

Posted by luna17 on

 

I have always enjoyed making desserts. Starting with my earliest memory of helping my mother in the kitchen. From sitting late at night on the bench top and beating eggs, to washing berries for the lemon meringue she would presenting on Saturday night. It was truly magical, creating something which nearly everyone looks forward to having.
However, I do feel conflicted nowadays making desserts for people . Between university, work, and everything else, sometimes it’s  a trade off. Do I make a dessert? Or for roughly the same price should I cheat and buy a ready-made version?, especially if it’s only for a small group of people.
However Pannacotta is something relatively easy to make, and cost effective. Not something easily available, it’s ability to be presented and spiced up made it a great option for a large dinner party a few months ago. Hence, I set about making a white chocolate and strawberry panna cotta.
Here’s what you’ll need:
Pannacotta
  • 275g white chocolate, chopped
  • 600mls liddells lactose free pure cream
  • 1/3 cup caster sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons boiling water
  • 2 teaspoons gelatine
  • 250g Paul’s Zymills lactose free yoghurt
  • 500 g punnets of strawberries
  • 100 g marshmallows
  • Vanilla of almond wafers, to serve.
  • Plastic serving glasses
Strawberry Compote:
  • 3 cups very ripe diced strawberries
  • 2 tbsp lemon juice, freshly squeezed
  • 2-3 tbsp sugar
  • Strawberry jelly packet
METHOD
  • Step 1
    Combine chocolate, cream, sugar and vanilla in a saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth and heated through. Set aside for 5 minutes.
  • Step 2
    Pour boiling water into a heatproof jug. Sprinkle over gelatine. Using a fork, whisk to dissolve gelatine. Set aside to cool slightly. Add to cream mixture. Stir to combine. Set aside for 15 minutes to cool. Add yoghurt to cream mixture. Whisk to combine. Pour mixture into eight 200ml glasses.
  • Step 3: Compote
  •  Place berries in a bowl. Add sugar. Toss to coat.
  • Add boiling water. Stir for 1 to 2 minutes or until sugar dissolves. Cover and refrigerate.
  • Step:4
  • Following instructions on jelly sachets: Mix 1 cup boiling water with 1 cup cold water.
  • Add strawberry compote to jelly. Stir
  • Pour 3/4 of mixture over panna cotta, keeping 1/4 as reserve.
  • Cover loosely with plastic wrap. Refrigerate for 6 hours or until set.
  • Serve with wafers and marshmallows. Add extra compote if needed.

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