Panna Cotta Recipe
WHITE CHOCOLATE, BLACK CURRANT, ALMOND TUILE, SORREL
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Ingredients
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Panna Cotta
Method
Preparation
- 1
Prepare the Gelatin
In a small bowl, sprinkle the gelatin over the water and let it sit for about 5 minutes to bloom.
- 2
Heat Cream and Milk
In a saucepan, combine heavy cream, milk, and sugar. Heat over medium heat until the mixture is warm but not boiling.
- 3
Melt the Chocolate
Remove the saucepan from the heat and add the chopped white chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
- 4
Add Gelatin
Add the bloomed gelatin to the cream mixture and stir until fully dissolved.
- 5
Chill the Mixture
Pour the mixture into serving cups or molds and refrigerate for at least 4 hours, or until set.
- 6
Prepare the Black Currant Sauce
In a small saucepan, gently heat the black currant puree until warm. Keep aside.
- 7
Serve
Once the panna cotta is set, gently unmold (if using a mold) and drizzle with black currant sauce. Garnish with chopped sorrel leaves.
