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How to make White chocolate panna cotta with coffee syrup

Yield = 8
Prep time: 0:05
Cook time: 0:10
Total time: 0:15

Ingredients

  • 600ml thickened cream
  • 1 x 180g pkt white chocolate, broken into small pieces
  • 160ml (2/3 cup) milk
  • 140g (2/3 cup) caster sugar
  • 2 tablespoons boiling water
  • 3 teaspoons powdered gelatine
  • 200ml freshly brewed strong espresso coffee
  • 60g (1/4 cup) white sugar

Method

  • Step 1 Place cream, chocolate, milk and caster sugar in a saucepan over low heat. Cook, stirring, for 3-4 minutes or until chocolate melts and mixture is smooth.
  • Step 2 Place the boiling water in a heatproof bowl. Sprinkle with gelatine and whisk with a fork to remove any lumps. Set aside for 3 minutes or until gelatine dissolves. Add gelatine to cream mixture and whisk to combine. Pour among eight 150ml capacity dariole moulds. Place on a baking tray. Cover with plastic wrap and place in the fridge for 6 hours to set.
  • Step 3 Meanwhile, place the coffee and white sugar in a small saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves. Set aside to cool.
  • Step 4 Dip moulds, 1 at a time, into hot water for 1-2 seconds, then turn onto serving plates. Drizzle with coffee syrup to serve.