Christmas Panna Cotta
A festive white chocolate and cardamom panna cotta served with a rose syrup and fresh raspberries.
Ingredients
| 200 g | white chocolate, melted in a bain-marie | |
| 400 ml | liquid cream | |
| 200 ml | fresh milk | |
| 1 tsp | 5 ml | ground cardamom (whole cardamom pods could be simmered instead) |
| 2 | gelatine leaves, soaked in cold water | |
| 75 g | sugar | |
| 100 ml | water (rose syrup) | |
| 100 g | sugar (rose syrup) | |
| a few drops | rose water | |
| a few | raspberries |
Instructions
(700 ml of liquid in total)
Mixture
- Add the sugar and the softened gelatine to the melted mixture.
- Pour the mixture through a strainer into the moulds and refrigerate for 4 hours.
Rose syrup
- Bring the water and sugar to a boil. Let it boil until it becomes a thick syrup. Add a few drops of rose water and a few raspberries.
To serve
- Dip the cup with the panna cotta in warm water for 3 seconds, then turn it out.
- Decorate with raspberries and drizzle with the syrup.