White choc panna cotta with passionfruit sauce
AWW, Fast Desserts, page 284.
INGREDIENTS
300ml thickened cream
¾ cup (180ml) milk
150g white eating chocolate, chopped coarsely
1/3 cup (75g) caster sugar
2 teaspoon gelatin
1 tablespoon water
½ cup (125ml) passion fruit pulp
1 cup (250ml) Sauternes-style dessert wine
METHOD
Grease six ½-cup (125ml) moulds.
Stir cream, milk, chocolate and 2 tablespoons of the sugar in small saucepan ; stir over heat, without boiling, until smooth.
Sprinkle gelatine over the water in small heatproof jug. Stand jug in small saucepan of simmering water; stir until gelatine dissolves. Stir into cream mixture.
Divide mixture among moulds. Cover; refrigerate about 3 hours or until set.
Meanwhile, combine passionfruit, wine and remaining sugar in small saucepan, bring to a boil. Reduce heat, simmer, uncovered, without stirring, about 10 minutes or until passionfruit syrup reduces by a third. Cool.
Turn panna cotta onto serving plates; drizzle with passionfruit sauce.
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