Temptation For Food

White Chocolate Panna Cotta with Raspberries


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)

  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.
  2. 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.

To Serve

Top panna cotta with fresh raspberries and serve. (If the panna cotta was made the day before, let it reach room temperature before serving).

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