Wicked White Chocolate Panna Cotta with Shortbread and Raspberries
Panna cotta, literally meaning 'cooked cream' in Italian, is quite possibly the ultimate dinner party dessert. It's indulgent yet light, so it's perfect to follow a big meal, it can be prepared totally in advance and it looks really impressive too!
I'm not much of a white chocolate fan myself but even I have to admit that in panna cotta form it is quite frankly irresistible. The creamy, smooth texture contrasts perfectly with the slightly sharp raspberry sauce and the crumbly, buttery biscuits add a bit of crunch as well as a vehicle to mop up any leftover sauce!
Wicked White Chocolate Panna Cotta with Shortbread and Raspberries
Serves 4
For the shortbread:
150g plain flour
100g butter
50g caster sugar
For the panna cotta:
500ml double cream
150ml milk
100g white chocolate, broken into pieces
25g sugar
4 gelatine leaves, soaked for 5-10 minutes in warm water, squeezed dry
For the coulis:
100g raspberries, plus a few extra to serve
2 tbsp icing sugar
Preheat oven 180C. Cream together the butter and sugar in a bowl. Gradually mix in the flour. Using your hands knead the mix together into a smooth ball. Roll out to about 1cm thick. Cut out your shapes and place on baking tray. Bake for 10-15 minutes and allow to cool.
For the panna cotta, heat the cream and milk in a pan over a medium heat until the mixture is almost simmering. Reduce the heat to low and stir in the white chocolate and sugar until the ingredients have melted and the mixture is well combined.
Remove the pan from the heat and add the soaked gelatine leaves. Stir until the gelatine leaves have melted then set the mixture aside until it has completely cooled. Pour the panna cotta mixture into ramekins, then chill in the fridge for five hours, or until set firm.
For the coulis, place the raspberries into a blender and blitz, adding the icing sugar to lower the sharpness.
To serve, dip the ramekin bases and sides in warm water to loosen the panna cotta from the moulds. Turn out one panna cotta into the centre of each of four serving plates. Pour the coulis around each panna cotta and finish with a few extra raspberries and the shortbread on the side.
I'm not much of a white chocolate fan myself but even I have to admit that in panna cotta form it is quite frankly irresistible. The creamy, smooth texture contrasts perfectly with the slightly sharp raspberry sauce and the crumbly, buttery biscuits add a bit of crunch as well as a vehicle to mop up any leftover sauce!
Wicked White Chocolate Panna Cotta with Shortbread and Raspberries
Serves 4
For the shortbread:
150g plain flour
100g butter
50g caster sugar
For the panna cotta:
500ml double cream
150ml milk
100g white chocolate, broken into pieces
25g sugar
4 gelatine leaves, soaked for 5-10 minutes in warm water, squeezed dry
For the coulis:
100g raspberries, plus a few extra to serve
2 tbsp icing sugar
Preheat oven 180C. Cream together the butter and sugar in a bowl. Gradually mix in the flour. Using your hands knead the mix together into a smooth ball. Roll out to about 1cm thick. Cut out your shapes and place on baking tray. Bake for 10-15 minutes and allow to cool.
For the panna cotta, heat the cream and milk in a pan over a medium heat until the mixture is almost simmering. Reduce the heat to low and stir in the white chocolate and sugar until the ingredients have melted and the mixture is well combined.
Remove the pan from the heat and add the soaked gelatine leaves. Stir until the gelatine leaves have melted then set the mixture aside until it has completely cooled. Pour the panna cotta mixture into ramekins, then chill in the fridge for five hours, or until set firm.
For the coulis, place the raspberries into a blender and blitz, adding the icing sugar to lower the sharpness.
To serve, dip the ramekin bases and sides in warm water to loosen the panna cotta from the moulds. Turn out one panna cotta into the centre of each of four serving plates. Pour the coulis around each panna cotta and finish with a few extra raspberries and the shortbread on the side.
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