Temptation For Food

White Chocolate Panna Cotta, Passionfruit and Coconut Crumb


150ml thickened cream
45g premium white chocolate, chopped
1 tablespoon caster sugar
1/2 teaspoon gelatine
1 slice lime zest
Coconut Crumb
10g butter, chopped
1 tablespoon plain flour
1 tablespoon caster sugar
10g toasted shredded coconut
1 large passionfruit
25g premium white chocolate, melted
Mint leaves
Violas* optional


Serves 2  (This recipe can be made the day before up to step 2)

  1. 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 water and heat gently, pour into the cream mixture and stir. Strain mixture through a fine sieve and set aside to cool. Pour into 2 x 125ml plastic molds or ramekins, cover and chill for at least 6 hours or overnight.
  2. Preheat oven to 180°C (350°F) fan-forced. For the coconut crumb, place all ingredients in a bowl and using your fingers mix through. Place on a baking tray lined with baking paper and cook for 8-10 minutes or until golden. Remove from the oven to cool. Once cool place in a food processor and blitz until you have a crumb texture, set aside.
  3. For the white chocolate shards, melt 25g 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 using a pastry scraper or spatula, push the utensil away from you until a curl forms. Set aside on a plate.

To Serve

Unmould panna cottas onto 2 serving plates, spoon coconut crumb around the base on one side of each panna cotta.  Pour some passionfruit over the other side and scatter white chocolate shards on top of each panna cotta and garnish with mint leaves and viola’s and serve.

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