- White Chocolate Pannacotta
- 125ml Milk
- 375ml Cream
- 30g Sugar
- 150g Satin Blanc
- 1 Leaves Gelatine
- Macerated Strawberries
- Bunch of mint
- 1 Punnet strawberries
- Strawberry sauce
- 250g Strawberry puree
- 10g Ultratex
- Yoghurt sorbet
- 500g Natural yoghurt
- 200g Sugar
- 100ml Water
- Garnish
- Meringue sticks with strawberry salt
White Chocolate Pannacotta, Mint,Macerated strawberries, Yoghurt Sorbet
Graham Hornigold
17th December 2010
White Chocolate Pannacotta, Mint,Macerated strawberries, Yoghurt Sorbet
White Chocolate Pannacotta, Mint Macerated strawberries, Yoghurt Sorbet
Ingredients
Method
White Chocolate Pannacotta
Method
1Heat the milk and sugar
2Add the soaked gelatine
3And the melted white chocolate
4Pour over the cream and pass.
5Set in fridge in required mould
Macerated Strawberries
Method
1Place the mint and hulled strawberries into a bag or bowl and infuse overnight, preferably vacuum Pac.
2Use straight from the bag or bowl as required the next day
Strawberry sauce
Method
1Whisk the ultratex and puree together and use as required
Yoghurt sorbet
1Make as syrup with the sugar and water
2Add to the yoghurt,
3Pass and churn
Garnish
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