A HEART FULL OF CHOCOLATE SERVED WITH CHERRY
Well, it is time a dessert on Valentine´s Day. So let´s enjoy a panna cotta with the shape of a heart :-)
Karen from Lavender and Lovage has obviously enough selected chocolate for this romantic Winter month. For me Winter should have the colour of white, which is not the case at all living in Denmark !!!, so I decided to use white chocolate in for my contribution for the romantic tea table. The other universal colour of romance/love is red, which in my case is being translated into cherry sauce !!!! allowing me to use some left over Christmas stuff in form of cherry sauce.
So voila I making white chocolate panna cotta with cherry sauce :-)
The Tea Time Table is a monthly blogging event managed Karen from Lavender and Lovage and Jane from The Hedge Combers.
I decided to use this recipe on Femina´s panna cotta med hvid chokolade as starting point making one important change replacing the entire amount dairy whipping cream with a ratio of 50% milk and 50% dairy whipping cream, as I find using only dairy whipping cream gives a too fatty dessert.
Using a mixture of milk and dairy whipping cream also makes it possible to use an electrical beater in connection with adding in the gelatine sheets, ensuring that the gelatine is distributed evenly in the dessert without making these awful gelatine strings, which I remember with horror from my grandmother´s citronfromage (lemon mousse). Using a electrical beater on a panna cotta mix of dairy whipping cream could very easily turn the panna cotta in a cream mousse.
As I am having less cream in my version of this panna cotta, the sweetness from the sugar is coming more through, so you could consider either reduce the sugar level with 5-10 g to 50-55 g sugar or use fruit being more fresh than a sweet cherry sauce, if you have less of a sweet tooth.
White chocolate panna cotta with cherry sauce: - 6 portions
- 250 g dairy whipping cream, 38% fat
- 250 g milk, 0-3.5% fat
- 60 g sugar
- ½ vanilla pod - corns and pod
- 75 g white chocolate - chopped finely
- 3 leaves of gelatine
- cherry sauce - glass of M&S Morello Cherries in Kirsh from my last shopping expedition to England
- Place the gelatine sheets in a bowl with cold water.
- Remove the vanilla corns from the pod, shred the corns apart using a little part of the sugar.
- Pour the milk and cream into a small cooking pot, adding in the sugar, vanilla corn and pod on top.
- Heat up the cream base, and let it cook gentle for 10 minutes.
- Put the white chocolate in a small mixing bowl.
- Slowly pour over the cream base over the white chocolate, while stirring.
- When the white chocolate is melted, squeeze the gelatine sheets for water, and them into the panna cotta mass.
- Stir very well to avoid gelatine strings. I use an electrical beater for this purpose.
- Pour the panna cotta mass in the serving forms.
- Store cold in the refrigerator for minimum 3-4 hours.
- Served the white chocolate panna cotta with cherry sauce.