White Chocolate Panna Cotta

Ingredients

• 1 cup +1 tablespoon full fat milk ((8.5 fl oz/250ml))
• 1 cup +1 tablespoon heavy cream (double cream UK) ((8.5 fl oz/250ml))
• 2/3 cup/3.5oz good quality white chocolate ((100g))
• 1/2 cup + 2 tbsp caster sugar ((120g))
• 4 teaspoons gelatin powder ((12g) )
• 1/2 teaspoons vanilla bean paste or 1 vanilla bean

Steps

1. 1

   Please check if your gelatin needs bloomed first in some water, as not all types of gelatin can be added straight into the mixture. If so, do this first.

2. 2

   Put the milk and cream in a saucepan and bring to a boil (watch it carefully to make sure it doesn't over boil). Once boiling turn off the heat and add the sugar and white chocolate, stir until dissolved and melted.

3. 3

   Once melted, add the gelatin and whisk any lumps until dissolved.

4. 4

   Pour the panna cotta into moulds or ramekins and set aside to cool. Once cooled, place in the fridge for at least 6 hours.

5. 5

   When you’re ready to serve bring the panna cottas out of the fridge and sit the moulds in a bowl of warm water (if serving in ramekins skip this step).

6. 6

   Leave them for 30-60 seconds, then place on a serving plate and remove from the mould. Serve with pomegranate or fresh berries.