White Chocolate Panna Cotta, Brazil Nut Crumble and Satsuma

Kerrymaid .


Premium Supplier 27th June 2016
Kerrymaid .


Premium Supplier

White Chocolate Panna Cotta, Brazil Nut Crumble and Satsuma

White Chocolate Panna Cotta, Brazil Nut Crumble and Satsuma by Thomas Leatherbarrow


  • White Chocolate Panna Cotta:
  • X1 X2 X3
  • Kerrymaid Double 500g 1000g 1500g
  • Caster sugar 45g 90g 180g
  • Whole milk 175g 250g 500g
  • White Chocolate 100g 200g 400g
  • Gelatine Leaves 3 6 12
  • Brazil Nut Crumble:
  • X1 X2 X4
  • Brazil nuts 100g 200g 400g
  • Light Brown Sugar 150g 300g 600g
  • Plain Flour 150g 300g 600g


White Chocolate Panna Cotta:
Bring to the boil, cream and milk and sugar.
Soak the gelatine.
Whisk in white chocolate once boiled.
Dissolve in gelatine.
Pass and leave to set in the blast chiller.
Brazil Nut Crumble:
Blend coarsely the nuts.
Mix all the ingredients together till combined.
Bake at 160°c 25 minutes.
Allow to cool.
Garnish the dish with fresh segments of satsuma and fine grated zest.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.