- Panna cotta
- 250ml Cream
- 125ml Milk
- 50g White chocolate
- 12g Castor sugar
- 3 Leaves gelatine soaked
- 2ml Penderyn Whisky
- Berrycompote
- 50ml Water
- 75g Castor sugar
- 150g Mixed berries
White Chocolate and Penderyn Pannacotta with Summer Berry Compote
Kevin Williams
14th July 2011
White Chocolate and Penderyn Pannacotta with Summer Berry Compote
1.To make the pannacotta place the cream and milk into a pan heat until almost simmering add...
Ingredients
Method
1.To make the pannacotta place the cream and milk into a pan heat until almost simmering add the white chocolate, sugar and Penderyn stir until combined allow to cool slightly and add the soaked gelatine place into 4 - 6 ramekin moulds place in the fridge to set.
2. Reduce the castor sugar and water to syrup and add the mixed berries and allow to cool.
To present
Turn the white chocolate panna cotta out onto the plate arrange the summer berries.
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