A quick google and we find this delicious recipe for White Chocolate Panna Cotta from The Greedy Gourmet which I've linked below. The recipe says it takes 6 hours but ours only took about 3 because the ramekins we use are quite small. Other than that the only difference we made was to cover the ramekins in cling film rather than cooking spray.
4 gelatine sheets/leaves
600ml (1 pint) double [heavy] cream
150ml (5fl oz) milk
60g (2 oz) caster sugar
200g (7 oz) white chocolate, broken into pieces
Coat a mould or individual cups with cooking spray and set aside.
Soak the gelatine sheets in a plate of cold water until soft, then set aside until ready to use.
Heat the cream, milk and caster sugar in a heavy-based saucepan over low heat to melt the sugar, stirring occasionally.
When the cream starts to bubble up the sides of the saucepan, remove from the heat and stir in the chocolate until melted.
Drain the excess water off the gelatine and add the gelatine to the cream mixture. Stir until dissolved.
Pour the mixture into the prepared mould or cups and refrigerate overnight or for at least 6 hours.
The panna cotta should have a slight wobble when ready to serve. Unmould onto a serving platter or plates and serve.
Find the original post at http://www.greedygourmet.com/2010/04/05/white-chocolate-panna-cotta/
No comments:
Post a Comment