White Chocolate Panna Cotta and fruit with chocolate castor sugar coated leaves. A golden gooseberry and sliced strawberry for decoration with sauce.
1/2 cup of milk and 2 Tablespoon of milk
300 ml of thickened cream
100 g of white chocolate chopped finely
2 Tablespoons of castor sugar (or sweetener of choice)
1 1/2 teaspoons of gelatin powder
Fruit to decorate and chocolate chips to melt and make decorations.
For the strawberry sauce
10 oz strawberries
2 Tablespoons of fine sugar
2 Tablespoons of brandy
In a pot place the 1/2 cup of milk, cream and white chocolate and castor sugar. On a low heat heat up this mixture until the chocolate has melted and the mixture is smooth just coming to bubble. (Do not boil) Take of the heat.
In a small bowl add the 2 tablespoons of milk with the powdered gelatin and leave to bloom. once this is done then add it to the pot of cream and chocolate and mix until blended.
Leave to cool and place in greased ramekins in the fridge for and hour or two until set.
Before plating place the ramekins in some warm water for a minute to release the panna cotta to plate.
Cut up some strawberries, add a gooseberry and melt chocolate and make some chocolate decorations of leaves or other for serving the panna cotta.
To make the strawberry sauce, Crush the fresh strawberries finely with the added sugar and mix well. Add the brandy and mix then leave to stand for an hour before serving on the plate or sprinkled on the panna cotta.
Any fruit of choice may be used for additional taste or decoration.
Keywords: White Chocolate Panna Cotta with strawberry and gooseberry and chocolate decoration