WHITE CHOCOLATE PANNA COTTA WITH RASPBERRY JELLY
This elegant treat layers the tartness of raspberry jelly against the velvety sweetness of white chocolate panna cotta, creating a divine contrast that dances on the palate. Made with the added sophistication of setting the jelly at an angle, this dessert not only tastes delightful but looks spectacular too.
Ingredients
For the raspberry jelly:
- 2.8 oz caster (superfine sugar)
- 5 fl oz water
- 2 gelatine leaves (I used 3 Equagold Gold grade leaves to ensure a stiffer set)
- 10.5 oz raspberries (can be fresh or frozen*)
For the white chocolate panna cotta:
- 5.2 oz white chocolate (finely chopped)
- 10.9 fl oz double cream
- 3 tbsp caster (superfine sugar)
- 3/4 tsp pure vanilla extract
- 1 gelatine leaf (I used 1-1/2 Equagold gold grade leaves)
- 3.5 oz plain yoghurt
Instructions
For the raspberry jelly:
- Combine sugar and water in a saucepan. Bring to the boil, stirring gently until sugar has dissolved. Soak gelatine leaves in a bowl of cold water.
- Set aside raspberries for decorating purposes. Stir the remaining raspberries into sugar syrup and return to a simmer. Cook steadily for about 5-6 minutes, mashing lightly with a wooden spoon, until raspberries are broken down.
- Finely strain warm raspberry juice into a bowl, discarding the solids.**. Remove gelatine leaves from their water, squeeze out any excess water and add to warm raspberry juice, stirring until dissolved.
- Set the bowl inside a large bowl of iced water, stirring frequently until raspberry juice is cool to the touch.
- Carefully pour into 4 or 5 glasses.*** Cover and chill for 3-4 hours until set.
For the white chocolate panna cotta:
- Place white chocolate in a large heat-proof bowl and put aside.
- Soak gelatine leaf in a small bowl of cold water. Set aside for 10 minutes,
- Combine cream, sugar and vanilla extract in a large saucepan and cook over medium heat until the mixture is scalding, but not boiling. Remove from heat and pour carefully over the chocolate. Let it sit for a minute then slowly start stirring until the chocolate has melted and mixture is smooth.
- Wring out the gelatine leaf and add to the hot chocolate mixture and stir until dissolved. Let mixture cool for a further 10 minutes before gently whisking in yoghurt.
- Pour the mixture over top of each of the chilled jellies (I weighed the mixture first and divided between the amount of glasses I had to fill). Cover and chill for at least 2-4 until set.
Notes
*If you use frozen raspberries, thaw them first. **My take on this is that you are only meant to literally use the juice, rather than the puree. However, I used the puree as the base which created a dense, very flavoursome jelly. If you prefer a light, transparent jelly, use only the juice, not the puree.
***If you want the effect I created, set the glasses on an angle (I set the glasses in a muffin pan, angled them, then stuffed some kitchen paper under the bases to support them). I then carefully poured in the jelly into the angled glasses, trying not to spill any on the side of the glass. NB: It helps to weigh the jelly contents and divide by the number of glasses so you get each amount looking the same.
Nutrition
Calories: 304kcalCarbohydrates: 49gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 11mgSodium: 41mgPotassium: 209mgFiber: 4gSugar: 44gVitamin A: 80IUVitamin C: 16mgCalcium: 101mgIron: 1mg
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