White Chocolate Panna Cotta with Figs and Pomegranate Jewels

Figs and pomegranates, available over Easter, makes for a most glamourous garnish.

YOU WILL NEED

Panna Cotta

  • 2 t (10 ml) powdered gelatine
  • 3 T (45 ml) cold water
  • 100 g white chocolate disks
  • 1 cup (250 ml) fresh cream
  • ¾ cup (180 ml) full cream milk
  • pinch salt

Chocolate Garnish

  • 100 g dark chocolate, melted

Serving

  • 2 ripe figs, cut into small wedges
  • ½ cup (125 ml) pomegranate seeds
  • gold dust (optional)
Method
Panna Cotta

Sponge the gelatine in the cold water.

Melt the white chocolate in a bowl over hot water.

Heat the cream, milk and salt to just below boiling point.

Add the sponged gelatine and stir in well with a whisk.

Add this mixture to the warm melted chocolate and whisk well to blend.

Pour into 4 – 5 lightly sprayed silicone moulds or teacups. Cover with clingfilm and refrigerate overnight.

Presentation

Using a wide clean paint brush, dip it into the melted dark chocolate and paint a bold smear onto each plate. Leave the chocolate to harden. Loosen the edges of the panna cotta. Invert the moulds on top of the chocolate smear and turn or shake out the panna cotta. Using the remaining melted chocolate, spoon it into a sandwich bag, cut a small hole in one corner and pipe over the panna cotta. Add figs and pomegranate seeds.

Blow over some gold dust.

If you are not a white chocolate fan, leave it out and add 3 T (45 ml) sugar or honey. Replace the milk with full cream plain yoghurt.

Ina's Tip

If you are not a white chocolate fan, leave it out and add 3 T (45 ml) sugar or honey. Replace the milk with full cream plain yoghurt.

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