White Chocolate Panna Cotta w/ Strawberry Sorbet & Pistachios
User Reviews
4.9
White Chocolate Panna Cotta w/ Strawberry Sorbet & Pistachios
Description
White Chocolate Panna Cotta w/ Strawberry Sorbet & Pistachios combines a rich, creamy panna cotta with a refreshing fruit sorbet and nutty garnish. The panna cotta sets gelatin in a warm mixture of cream, milk, caster sugar, and melted white chocolate. Straining and chilling overnight helps it to develop a smooth, dense texture. The strawberry sorbet is made by boiling caster sugar, water, and glucose, then blending with pureed strawberries and fresh lemon juice to add brightness and a fruity tartness.
Serving this dessert involves unmolding the panna cotta or serving it in molds alongside scoops of sorbet and sprinkled pistachios for a contrast of creamy, icy, and crunchy elements. The sweet white chocolate flavor contrasts nicely with the tangy sorbet, making the dessert a balanced combination that's elegant but grounded in straightforward ingredients.
Ingredients
White Chocolate Panna Cotta:
- 3 leaves gelatine
- 700 grams cream pure
- 150 grams milk
- 60 grams caster sugar
- 100 grams white chocolate
Strawberry Sorbet:
- 200 grams caster sugar
- 200 grams water
- 150 grams glucose
- 4 strawberry punnets
- 1 lemon
Garnish:
- 100 grams pistachio
Instructions
- It is best to begin this recipe the day before to allow the panna cotta to cool overnight.
White Chocolate Panna Cotta:
- Soak the gelatine in a bowl of cold water.
- Combine the cream, milk, sugar in a saucepan and bring just below boiling, stirring to dissolve the sugar. Remove from the heat.
- Squeeze the gelatine to remove the excess water and add to the cream along with the white chocolate. Stir to dissolve.
- Strain the mixture through a fine strainer into a bowl over ice. Continually stir and cool the mixture to thickened but not set. Divide the thickened mixture between 8 moulds. Set in the fridge for 4 hours or overnight.
Strawberry Sorbet:
- Combine the caster sugar water and glucose in a saucepan.
- Bring to the boil and cool.
- Reserve 1 punnet of strawberries. With the rest, remove the stalks and cut in half. Puree the fruit in a blender then pass through a fine sieve measure 500ml (17oz) of puree and add to it 150ml (5oz) sugar syrup and the lemon juice to taste.
- Reserve 100ml (3.4oz) of strawberry syrup for plating and churn the rest in an ice cream machine according to manufacturer instructions.
Plating:
- Cut the remaining punnet of strawberries into random pieces and toss with the reserved syrup.
- Serve the panna cotta’s on large plates, spoon strawberries and juices around, scatter with pistachios and finish with a scoop of sorbet.
Notes
User Reviews
Overall Rating
4.9
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