Monday, 28 November 2011

White Chocolate Pannacotta with Raspberry Coulis

This is one of my favourite ever desserts. It sounds and looks way more complicated than it actually is and I was put off making it for ages because of the gelatine in it, but if you can overcome that- make these!

For the Pannacotta
500ml double cream
150ml milk
100g white chocolate
4 sheets gelatine
25g sugar

For the coulis and decoration
1 packet of raspberries
+ extra raspberries for decoration

  1. Heat cream and milk until it is almost simmering then turn the heat down low and add the sugar and chocolate, stirring (you can add vanilla here if you like, too)
  2. Soak the gelatine in a bowl of warm water till it is soft (it almost looks like it has disappeared- but it hasn't!) then, by hand, take each sheet out of the water, squeezing out excess water and stir them into the mixture
  3. Take off the heat and stir until completely smooth
  4. Leave for a few minutes to cool then pour into ramekins and put into the fridge for a minimum of 5 hours
  5. The coulis is really easy to make; either blend or break up the raspberries with a fork and add just enough sugar to take away the tartness of the raspberries
When the coulis are set and you are ready to serve, place the ramekins in warm water and loosen with a knife if needed. I think they look best with coulis served round the bottom and a few whole raspberries and a mint leaf on top.

Enjoy! x

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