Ingredients
1 1/2 cups thickened cream
1 1/2 cups milk
180g block white cooking chocolate, chopped
1/4 cup caster sugar
1 tsp vanilla extract
White chocolate curls, to serve
TOPPING
250g punnet strawberries, chopped
125g punnet raspberries
1/4 cup caster sugar
1 tsp powdered gelatine
Method
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Combine cream, milk, chocolate, sugar and vanilla in a large saucepan. Stir over medium to low heat until chocolate is melted and mixture is smooth. Do not boil.
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Meanwhile, sprinkle gelatine over 2 tblsps water in a small, heatproof jug. Sit jug in a saucepan of simmering water. Stir until dissolved. Remove. Stir into hot cream mixture. Strain mixture into a large jug.
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Pour mixture evenly into six serving glasses (1-cup capacity). Refrigerate for about 2 hours, or until starting to set.
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To make topping, chop half the strawberries, reserve remaining to decorate. Blend chopped strawberries, raspberries and sugar in a blender or food processor until smooth. Strain mixture into a jug to remove seeds.
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Sprinkle gelatine over 1 tblsp water in a small, heatproof jug. Sit jug in a saucepan of simmering water. Stir until dissolved. Remove. Whisk into berry puree.
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Spoon berry puree evenly over panna cottas. Refrigerate for 6 hours, or overnight, until set.
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Serve topped with remaining halved strawberries and chocolate curls.