White Chocolate Panna Cotta
Introducing our White Chocolate Panna Cotta, all dressed up with some festive redcurrants.
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330ml double cream
2 leaves of gelatine
80g Islands 37% White Chocolate
110g Buttermilk
50g Caster Sugar
1 Tsp Vanilla Extract
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Start by softening your gelatine in ice-cold water. Once soft and pliable, remove from the water and squeeze any excess water from the gelatine.
Heat the cream, sugar, and vanilla together until the sugar has dissolved and the cream is steaming. Mix in the gelatine and stir until it's dissolved.
Once everything is nicely incorporated, pour over the chocolate, leave it for a few seconds to melt and then mix to combine. Leave to cool down for a few moments before finishing with the buttermilk. Mix gently to combine and then pour into your serving glasses to set (this should take 4+ hours).
Top with your chosen berry of choice and enjoy! 🍒
