SUMMER DESSERT FOR CHRISTMAS – WHITE CHOCOLATE PANNA COTTA WITH CHERRY COMPOTE

DSCN7553This is my star recipe for a summer Christmas.

INGREDIENTS

275g white chocolate

600ml cream

1/3 cup caster sugar

1 teaspoon vanilla essence

2 tablespoons boiling water

3 teaspoons gelatine powder

250g plain Greek yoghurt

INGREDIENTS FOR THE CHERRY COMPOTE

2 cups pitted fresh cherries

1/2 cup sugar

1 tablespoon Cassis

METHOD FOR THE COMPOTE

1- Bring all ingredients to a boil in a small pan.  Reduce the heat to medium-low.  Simmer until cherries are softened and release the juices.  Add a tablespoon of Cassis and cook for 1 minute or until the juices are thick enough to coat the back of a spoon.

METHOD

1- Combine chocolate, cream, sugar, and vanilla in a sauce pan over a low heat.  Cook stirring for 5 minutes or until the chocolate melts and the mixture is smooth.  Set aside.

2- Pour boiling water into a medium size bowl and sprinkle over the gelatine.  Using a fork whisk to dissolve the gelatine.  Set aside to cool slightly.

3- Add the cream mixture to the gelatine.  Stir to combine.

4- If the mixture is still warm, set aside and let it cool.

5-  Add the yoghurt to the cream mixture and whisk to combine.

6- Pour the mixture into individual moulds or ramekin dishes.  Cover with plastic wrap and refrigerate over night.

7- Turn the Panna cotta out onto serving plates and spoon over the cherry sauce.

TIPS

– If you are using ramekins or any other serving dish, just spoon the cherry sauce on top.

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