White Chocolate & Hazelnut Panna Cotta with Passionfruit Coulis
We’re taking a fancy turn! Silky smooth panna cotta infused with white chocolate, hazelnut and vanilla, finished with a bright passionfruit coulis. Creamy, nutty and lightly tangy, this elegant dessert looks impressive but is surprisingly simple to prepare.
Ingredients
White Chocolate & Hazelnut Panna Cotta
- 350 ml cream
- 250 ml whole milk
- 60 g caster sugar
- 3 tsp hazelnut paste
- 1 tsp vanilla paste
- 120 g white chocolate, chopped
- 3 gelatine sheets
Passionfruit Coulis
- 3 passionfruit
- 75 g caster sugar
- Water (as needed)
Method
1. Soften the gelatine
Place the gelatine sheets in a bowl of cold water and allow them to soften for a few minutes. Add them one at a time so they soak evenly.
2. Warm the cream mixture
In a medium saucepan combine the cream, milk, sugar, hazelnut paste and vanilla.
Heat gently over a low heat, stirring occasionally, until the mixture is hot and steaming — but do not allow it to boil.
3. Add chocolate and gelatine
Remove the saucepan from the heat. Squeeze excess water from the softened gelatine sheets and add them to the hot mixture along with the white chocolate. Stir until completely melted.
Use a stick blender to blend the mixture until smooth and fully combined.
4. Cool the mixture
Strain the mixture through a sieve into a bowl.
Place this bowl into a larger bowl filled with ice and cold water. Stir regularly for about 20 minutes, until the mixture cools and begins to thicken slightly.
This step helps keep the vanilla evenly distributed through the panna cotta.
5. Set the panna cottas
Pour the mixture into 150 ml moulds or ramekins.
Refrigerate for at least 4 hours, or until fully set.
Passionfruit Coulis
- Cut the passionfruit in half and scoop out the pulp.
- Strain through a sieve to separate the juice from the seeds. Reserve the seeds for later.
- Weigh the passionfruit juice and add enough water to bring the total liquid to 100 g.
- Pour into a small saucepan with the sugar and heat gently until the sugar dissolves.
- Increase the heat slightly and simmer for 1–2 minutes, allowing the syrup to thicken a little.
- Remove from the heat, stir the reserved seeds back in, and allow to cool.
Store in the fridge until ready to serve.
To Serve
Fill a bowl with hot water. Briefly dip the base of a panna cotta mould into the water for a few seconds to loosen it.
Run a finger gently around the edge if needed, then turn out onto a plate or into a bowl.
Spoon the passionfruit coulis generously over the top and serve immediately.
Recipe Found: https://saltbuttersmoke.com/white-chocolate-hazelnut-panna-cotta-with-passionfruit/
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