Ingredients (serves 2)
1 cup (250ml) thickened cream
70g premium white chocolate, chopped
1 tablespoon caster sugar
1 teaspoon powdered gelatine
2 lime zest pieces
1 punnet (125g) fresh raspberries
- For the panna cotta, place cream, caster sugar and lime zest in a saucepan over medium heat, bring to boil then remove from heat. Add chocolate and let stand for a few minutes while chocolate melts, stir to combine. Sprinkle gelatine over 2 tablespoons boiling water, mix and pour into the cream mixture and stir.
- Set aside to cool then strain through a fine sieve. Pour panna cotta evenly into 2 serving glasses, cover and chill for at least 6 hours or overnight.
Top panna cotta with fresh raspberries and serve. (If the panna cotta was made the day before, let it reach room temperature before serving).
This recipe can be made the day before.