White Chocolate Panna Cotta
First I would like to apologise to the fans of Mediterranean
cuisine. Yes, it's true; you won't find ricotta, supposedly coming
with panna cotta as naturally as sugar with coffee, in this
recipe. But I do promise: try it and you won't be disappointed in
this version of panna cotta.
Panna Cotta
1 litre of whipped cream
0,5 dl of milk
30 g sugar
2 sheets of gelatine
120 g of white chocolate
half of a vanilla pod
Raspberry coulis
125 g of frozen or fresh raspberries
maple syrup
Mix milk and cream and heat. Stir in sugar and chocolate. If you
don't have a sweet tooth, you can leave the sugar out altogether.
Once the chocolate has melted, take the mixture off the stove and
stir in gelatine, which has been previously soaked in cold water.
Pour panna cotta into glasses and put the dessert into a
fridge to settle. Now use the hand mixer to crush the raspberries
and add maple syrup to taste. Now rub the mixture through a sieve
to remove the seeds. When serving, cover the surface of panna
cotta first with raspberry coulis and then some fresh
berries.
Bon appétit!
Chef de Cuisine
Peeter Pihel
Pädaste Manor