White chocolate panna cotta by Julie Sharp

Callebaut

Callebaut

Standard Supplier 12th January 2014

White chocolate panna cotta by Julie Sharp

White chocolate panna cotta by Julie Sharp in association with Callebaut

Ingredients

  • Panna cotta
  • 100ml milk
  • 150ml double cream
  • 6g gelatin
  • 100g Callebaut Velvet white chocolate
  • Strawberry essence
  • 250g Frozen strawberries
  • 100g caster sugar
  • Strawberry jelly
  • 100 ml Strawberry essence
  • 1 lv gelatine
  • Strawberry and lavender meringues
  • 15g Dried egg white powder
  • 125g fruit puree
  • 250g sugar

Method

Panna cotta is one of those all-time classic desserts it goes so well with lots of different flavours and it is nice and light to eat at the end of the meal. It is one of my family favorite desserts they always look for it and I am often in trouble if there is none on the table.
Panna cotta
Bring the milk and cream to the boil. Soak the gelatin in cold water. Add the chocolate to the boiling mix, blend with a bami Add the gelatin and leave to cool. Then pour into stainless steel dariole moulds and allow to set in the fridge.
Strawberry essence
Place the frozen strawberries into a Plastic bowl and sprinkle sugar on top. Completely cover the bowl in cling film leaving no gaps around the edge Place into the microwave and cook for 5 min Strain the strawberries through Muslin cloth; do not press the strawberries, all you need is the clear juice. For the sauce , place the essence into a saucepan and reduce the essence until the right dropping consistency is achieved
Strawberry jelly
Warm up some of the strawberry essence, Soften the gelatine in cold water and then melt into the essence. Pour the jelly into a shallow tray, lined with plastic sheet, about 4mm thick. Allow to set . Once set cut the jelly into circles and then a flat edge so that the jelly will stand
Strawberry and lavender meringues
Mix the egg white powder into the fruit puree Place into a machine bowl and then whisk up the egg whites to form a foam. Add the first half of the sugar and allow to whisk up Add in the second half of the sugar and whip to firm peak Pipe out onto silplat mats and sprinkle with dried lavender. Place into a low oven 80 degrees c or hot box and allow to dry out.
To Plate up
Place the dariole mould into some hot water to release the panna cotta from the mould, turn out onto the plate. Cut some small strawberries into quarters and arrange around the panna cottta. Place the meringue and the Jelly onto the plate and then drizzle the strawberry essence around.

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.