150ml thickened cream
45g premium white chocolate, chopped
1 tablespoon caster sugar
½ teaspoon gelatine
½ teaspoon lime zest
1 teaspoon caster sugar
1 tablespoon Moscato glaze or Grand Marnier*(optional)
5 strawberries, tops removed, quartered
1 cup strawberries, tops removed, cut in half
2 tablespoon caster sugar
40g white chocolate, melted
Viola flowers (purple) optional*
Serves 2 (The panna cotta and strawberry puree can be made the day before)
- 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 stand for a few minutes while the chocolate melts, stir to combine. Sprinkle gelatine over 2 tablespoons water and heat gently, pour into the cream mixture and stir. Strain mixture through a fine sieve and set aside to cool slightly. Pour into 2 x 125ml plastic molds or ramekins, cover and chill for at least 6 hours or overnight.
- For strawberry puree, add sugar, strawberries and 1 tablespoon water in a saucepan, bring to boil and simmer until sugar is dissolved and liquid is reduced for about 4-5 minutes. Pour puree into a food processor and blitz until smooth, pass through a fine-mesh sieve and set aside.
- For the white chocolate shards, melt 40g chocolate and pour on a cold hard surface like stone or marble and distribute it evenly with a palette knife, leave to set. Once chocolate is set, scrape the knife carefully towards you, forming chocolate curls with the blade. To make chocolate curls using a pastry scraper or spatula, push the utensil away from you until a curl forms. Place in an airtight container and store in the fridge until ready to serve.
- For the macerated strawberries, prepare 1 hour before serving. In a bowl combine sugar, balsamic and strawberries and marinade for at least 30 minutes.
Un-mold panna cotta in the middle of 2 serving plates, spoon strawberry puree one each side. Arrange 5 balsamic strawberries on top of the puree. Place white chocolate shards on top of the panna cotta and garnish with 3 mint leaves and 3 purple violas on each one and serve.
*Moscato Glaze can be found in some supermarkets and all gourmet food stores.