This recipe first appeared in Woman’s Day.
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Ingredients
White chocolate panna cotta
Raspberry jelly
Method
White chocolate panna cotta
1.Combine chocolate, cream, sugar and vanilla extract in a large saucepan.
2.Cook over medium heat until chocolate has melted and mixture is smooth – about 3-4 minutes. Remove from heat.
3.Soak gelatine leaf in a small bowl of hot water. Set aside to bloom for 10 minutes.
4.After 10 minutes, add gelatine leaf to the hot chocolate mixture and stir until dissolved. Let mixture cool for a further 10 minutes before gently whisking in yoghurt.
5.Divide mixture between four tall serving glasses that have been lined with greased cling film. Cover and chill for 2 hours until set.
Raspberry jelly
6.Combine sugar and water in a saucepan. Bring to the boil, stirring gently until sugar has dissolved. Soak gelatine leaves in a bowl of cold water.
7.Set aside four raspberries. Stir the remainder into sugar syrup and return to a simmer. Cook steadily for about 5-6 minutes, mashing lightly with a wooden spoon, until raspberries are broken down.
8.Finely strain warm raspberry juice into a bowl, discarding the solids. Remove gelatine leaves from their water, squeeze out any excess water and add to warm raspberry juice, stirring until dissolved.
9.Set the bowl inside a large bowl of iced water, stirring frequently until raspberry juice is cool to the touch.
10.Carefully pour on top of chilled panna cottas, placing a single raspberry in the centre of the jellies. Cover and chill for 3-4 hours until set.
11.Turn out the panna cotta and raspberry jellies onto plates. Garnish with mint sprigs before serving.
