Restaurants›Scaramouche Restaurant›White Chocolate Panna Cotta Recipe

White Chocolate Panna Cotta Recipe

Inspired by Scaramouche Restaurant
Time2h
Serves6

Poached Ontario peaches, hazelnut shortbread, Tahitian vanilla and apricot sorbet.

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Ingredients

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Panna Cotta

Poached Peaches

Hazelnut Shortbread

Apricot Sorbet

Method

Panna Cotta

1

Prepare the Cream Mixture

In a saucepan, heat the heavy cream, milk, sugar, and the scraped vanilla bean over medium heat until just simmering.

2

Add the White Chocolate

Remove from heat and add the chopped white chocolate. Stir until melted and smooth.

3

Soak Gelatin

Soak gelatin sheets in cold water for 5 minutes, then squeeze out excess water and add to the warm cream mixture. Stir until dissolved.

4

Chill

Pour the mixture into molds and refrigerate for at least 4 hours or until set.

Poached Peaches

5

Prepare Poaching Liquid

Combine water, sugar, and lemon juice in a saucepan and bring to a simmer.

6

Poach Peaches

Add peach halves to the simmering liquid and poach for about 5-7 minutes until tender. Remove and let cool.

Hazelnut Shortbread

7

Mix Ingredients

In a bowl, cream the softened butter and powdered sugar. Add ground hazelnuts, flour, and salt. Mix until combined.

8

Shape and Bake

Roll into logs, chill for 1 hour, then slice and bake at 350°F (175°C) for 12-15 minutes or until golden.

Apricot Sorbet

9

Blend Ingredients

In a blender, combine chopped apricots, sugar, and lemon juice. Blend until smooth.

10

Freeze

Pour the mixture into a shallow dish and freeze for at least 4 hours, stirring occasionally.