WHITE CHOCOLATE PANNA COTTA
Portions : 4 - Preparation time : 3 hours - Cooking time : 5 minutes
Ingredients
- 3 sheets gelatin
- 500 ml (2 cups) 35% cream
- 15 ml (1 tablespoon) vanilla extract (or 1 sachet vanilla sugar)
- 1 pinch salt
- 125 ml (1/2 cup) Zephyr white chocolate (Cacao Barry)
- 250 ml (1 cup) fruit coulis of your choice (strawberries, red berries, raspberries, mangoes, etc.)
Preparation
- In a bowl of cold water, soften the gelatin leaves.
- In a saucepan, bring the cream, vanilla and pinch of salt to the boil.
- In the saucepan, off the heat, add the white chocolate and wrung-out gelatine leaves, and whisk until smooth and lukewarm.
- Spoon the mixture into each ramekin or glass and set aside in the fridge for 3 hours to set.
- Just before serving, pour a little of the fruit coulis over the top.
