• Serves: 6

What’s Easter without chocolate and what is modern life without some sort of salted caramel. This white chocolate panna cotta is very simple and the frozen raspberries add a really nice cleansing note.

Method

1. Break one third of the raspberries into pieces (maybe 4-6) and place on a tray. Put this in the freezer for 2 hours to freeze and leave until needed.

2. For the panna cotta; in a saucepan bring the milk and the maple syrup to a simmer and stir in the gelatine leaves, stirring to dissolve.

3. Place the white chocolate in a bowl and pour over the hot milk mixture and whisk until well combined. Add the cream and the yoghurt and whisk until smooth.

4. Pour this mixture into 6 moulds or ramekins. Leave in the fridge for a few hours or overnight to set.

5. For the ganache; put the sugar in a saucepan and add a little water and stir to combine. You are after a thick, wet, sand-like consistency. Place on a medium heat and cook until it becomes a golden caramel.

6. While the caramel is cooking, gently heat the cream and the salt in a pan. Do not let this boil.

7. When the caramel is right, pour in the warm cream and whisk, this will splatter so be careful.

8. Cool the mixture for a minute or so, then stir in the butter followed by the chocolate. Stir until smooth and set aside.

9. To serve. On each plate give a good dollop of the ganache, turn out the panna cotta next to it (you might need to place the container in hot water for a few seconds to help release them). Top with both the fresh and frozen raspberries and serve

 

Download a copy of this recipe here White chocolate panna cotta recipe card