White chocolate panna cotta with dark chocolate soil and blackberries
SERVES 4
• 300ml double cream
• 80ml milk
• 75g white chocolate , broken into pieces
• 30g caster sugar
• 6g gelatine leaves , soaked for 5-10 mins in cold water
• 150g blackberries
• edible fresh flowers , to decorate
FOR THE CHOCOLATE SOIL
• 100g caster sugar
• 70g dark chocolate
Rosemary Shrager
1 For the chocolate soil , put the sugar and 30ml water in a small saucepan set over a low heat and bring up to 133C . Whisk in the dark chocolate , then allow the mixture to cool . Set aside . 2 Heat the cream and milk in a small saucepan set over a medium heat until the mixture is almost simmering . Reduce the heat to low and stir in the white chocolate and sugar until everything has melted and the mixture is well combined . 3 Remove the pan from the heat , squeeze the water from the gelatine leaves and add the leaves to the cream mixture . Stir until the gelatine has completely melted . Divide the panna cotta mixture between four 120ml dariole moulds or ramekins , then chill for 2 hrs in the freezer or 4 hrs in the fridge until set . 4 To serve , dip the mould or ramekin bases and sides in warm water to loosen the panna cotta . Turn the panna cottas out onto serving plates and decorate with chocolate soil , blackberries and edible fresh flowers .
AS SEEN ON
Big Kitchen
62 bbcgoodfoodshow . com