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
Serves 2 (This recipe 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 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.
- 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).