October 29, 2016

White chocolate panna cotta with passion fruit jelly


One of the things, which we created at the afternoon tea course at Denham was dessert in form of white chocolate panna cotta with passion fruit jelly as top layer. The passion fruit jelly bring a great freshness to this panna cotta.

If you find the fat content in this panna cotta to be the high, you could have a look into this version of white chocolate panna cotta.

White chocolate panna cotta with passion fruit jelly:

  • 375 ml dairy whipping cream with 35-40% fat
  • 125 ml whole fat milk, 3-3.5% fat
  • 30 g sugar
  • 4½ g gelatine leaves
  • 135 white chocolate
  1. Soak the gelatine leaves in cold water for 5 minutes.
  2. Bring the cream, milk and sugar to the boil in a small cooking pot, while stirring.
  3. Squeeze the water from gelatine leaves, add the gelatine leaves to the hot cream mix, and stir well untill dissolved.
  4. Stir in the white chocolate, untill dissolved.
  5. Pour the panna cotta mass into the serving dish.
  6. Store cold in the refrigerator.
  7. Let the panna cotta stand cold for minimum 4 hours or night over, before pouring the passion fruit jelly on top.
Passion fruit jelly:
  • 200 g passion fruit puree
  • 50 g sugar
  • 50 ml water
  • 7 g gelatine leaves
  • 1 passion fruit

    1. Soak the gelatine leaves in cold water for 5 minutes.
    2. Heat sugar, water and passion fruit puree up to the boil in small cooking pot.
    3. Squeeze the water from gelatine leaves, add the gelatine leaves to the fruit mix, and stir well untill dissolved.
    4. Add in the passion fruit seeds.
    5. Let the fruit mass cold to 30'C.
    6. Pour the cooled down fruit mass on top of the set white chocolate panna cotta
    7. Place the panna cotta back in the refrigerator for another 2-4 hours.
    8. Serve and enjoy.

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