White Chocolate Panacotta with Vinegar-Infused Raspberries
A delicious and crisp dessert to serve up to 4 people. Soak fresh raspberries in our Paladin Raspberry Vinegar to add a crisp and refreshing finish to an indulgently sweet dish.
Prep time: 2 hours
Cooking time: 10-30 minutes
Serves: 4 people
For the Panacotta
• 500ml/18fl oz double cream
• 150ml/5½fl oz milk
• 100g/3½oz white chocolate, broken into pieces
• 25g/1oz sugar
• 4 gelatine leaves, soaked for 5-10 minutes in warm water, squeezed dry
For the Raspberry topping
• Paladin Raspberry fruit vinegar
• Handful of fresh raspberries
Soak the raspberries in a bowl with raspberry vinegar – leave aside for 30 minutes.
Meanwhile, for the panna cotta, heat the cream and milk in a pan over a medium heat until the mixture is almost simmering.
Reduce the heat to low and stir in the white chocolate and sugar until the ingredients have melted and the mixture is well combined.
Remove the pan from the heat and add the soaked gelatine leaves. Stir until the gelatine leaves have melted then set the mixture aside until it has completely cooled.
Pour the panna cotta mixture into ramekins, then chill in the fridge for five hours, or until set firm.
To serve, dip the ramekin bases and sides in warm water to loosen the Panacotta from the moulds. Turn out one panna cotta into the centre of each of four serving plates. Place a handful of vinegar-infused raspberries over and next to the dish.