White Chocolate Panna Cotta

by | May 20, 2012 | Desserts

Serve with berry coulis, spiced shortbread sand and fresh berries. Makes 6 X 125 gram serves

 

INGREDIENTS

  • 200 g white cooking chocolate (180 is fine if this is the block size)
  • 600mls thickened cream
  • 1 tablespoon sugar
  • 1 teaspoon vanilla
  • 1 tablespoon water
  • 2 teaspoons gelatine

 

DIRECTIONS

  1. Place all ingredients, except water and gelatine, in a saucepan over medium heat until chocolate has melted.
  2. Warm water and sprinkle gelatine over the top, stir until dissolved.
  3. Combine mixtures together and pour into moulds. 125mls each.
  4. Set in fridge for 4-6 hours.
  5. Turn out and serve.