Recipe by Food Thoughts (www.foodthoughts.co.uk/recipes)white chocolate
cacao panna cottas
married with a
sharp rhubarb and
blackberry toppingCHOCOLATEWWW.FOODHEAVENMAG.COM APRIL baking heaven 17
White chocolate
cacao & vanilla
panna cotta
SERVES 6
400ml (14fl oz) double cream
100ml (3½fl oz) milk
20g (¾oz) caster sugar (optional)
2 sheets of gelatine
1 tsp vanilla paste or 2 vanilla pods
150g (5½oz) Food Thoughts 35%
White Chocolate Cacao Melts
300-400g (10½-14oz) rhubarb,
chopped
12 large blackberries
6 sprigs of mint
1 Place the gelatine sheets in cold
water to soften.
2 Put the cream, milk and vanilla (plus
caster sugar, if using) into a pan and bring
to a simmer. Add the white cacao
chocolate melts. Remove from the heat
and stir until the chocolate is completely
melted. Note: If you are using vanilla
pods, slit them open and remove the
vanilla seeds. Put the seeds into the
milk mixture, together with the pods, as
they will add extra flavour when you
bring the mixture to a simmer (remove
the pods at the sieving stage).
3 Squeeze the water from the gelatine,
then add it to the chocolate mixture.
Mix well to make sure the gelatine is
evenly distributed.
4 Strain the mixture through a sieve,
then pour in equal amounts into
6 glasses.
5 Put the glasses in the fridge for at
least 5 hours. If you're in a hurry, the
setting process can be sped up by
putting them into the freezer, but do not
allow them to freeze. You can makethese panna cottas up to 2 days in
advance of use.
6 Lightly coat the chopped rhubarb
pieces in caster sugar and add to a pan.
You should find that the rhubarb has
enough liquid, but if not and it looks dry,
add 1 tbsp water. Bring it to the boil,
then cook until it is your preferred
consistency: e.g. some pieces broken
down and some firmer. All rhubarb is
different, so if you find that your rhubarb
is too watery, soak another leaf of
gelatine in water until it is soft, then add
it to the rhubarb to firm up. Set aside.
7 When you are ready to serve, top
the panna cotta with the rhubarb,
2 blackberries and a sprig of mint. If you
want to make it look extra special, melt
extra white cacao chocolate melts and
drizzle them over the blackberries.
Tip Serve with chocolate shortbread
biscuits – see link above for the recipe.WWW.FOODHEAVENMAG.COM