Rachel’s Recipe for White Chocolate Panna Cotta


Romantic serving for two

For the panna cotta

150g double cream

37.5g milk

15g caster sugar

50g white chocolate

three quarters of a gelatine leaf


Heat the cream, milk and sugar until steaming, add the gelatine, pour over the white chocolate, strain through a sieve and leave to set in serving glasses.

For the granita

250g strawberries

50g icing sugar

juice of a quarter of a lemon


Bliz the strawberries in a food processor, whisk in the lemon juice and icing sugar. Pass through a sieve into a container and freeze.

To serve, scrape the granita with a fork to break up and use to top the panna cotta. If required, garnish with fresh berries and a mint leaf.




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