The perfect summery dessert to try this festive season!
White Chocolate Panna Cotta by Chef Charl van Wyk
- 5 egg yolks
- 300 ml cream
- 300 ml milk
- 3 gelatine leaves
- 1 vanilla pod
- 70 g sugar
- 150 g white chocolate
- Cream egg yolks and sugar together.
- Soak gelatine leaves in cold water.
- Heat milk and cream with vanilla seeds (scraped out of pod).
- Combine egg and milk mixture.
- Cook over a water bath until it coats the back of a wooden spoon.
- Add chopped white chocolate and squeeze excess water from gelatine to add as well.
- Mix until the chocolate and gelatine are dissolved.
- Strain through a sieve into a pouring jug.
- Divide the mixture into 6 bowls.
- Set in the fridge.
Raspberry Jelly
- 250 g raspberries
- 2 gelatine leaves
- Place the raspberries in a small stainless steel bowl. Cover completely with plastic.
- Place over a water bath.
- Cook until all the juice has come out of the raspberries.
- Strain through a muslin cloth overnight.
- Soak gelatine leaves in cold water.
- Heat half the raspberry liquid in a pot and squeeze out the liquid from the gelatine leaves to add to the warm liquid.
- Add the rest of the raspberry juice and mix till well combined.
- Divide the mixture into thin layers onto the panna cotta.
Garnish for each bowl
- 5 raspberries
- popping candy
- fuchsia flowers
Pair with a glass of Creation Wines Rose and you have the perfect summer dessert
