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Rosewater panna cotta with poached berries
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Vibrant mixed berries create a stunning dessert for special celebrations.
Ingredients:
  • 600ml thickened cream
  • 257.50 gm milk
  • 180g white chocolate, chopped
  • 53.75 gm caster sugar
  • 6 leaves gelatine or 3 tsp dried gelatine
  • 20.00 ml rosewater
  • 250.00 gm rose wine
  • 70.95 gm caster sugar
  • 1 vanilla bean, split, seeds scraped
  • 250g punnet strawberries, washed, hulled
  • 150g fresh raspberries or frozen raspberries
  • 150g fresh blackberries or frozen blackberries
Instructions:
  • In a large saucepan over low heat, melt the chocolate with the cream, milk, and sugar, stirring constantly for about 5 minutes until smooth. Once the chocolate is melted and the sugar is dissolved, bring to a simmer and then remove from heat.
  • Grease eight 2/3 cup dariole moulds and arrange them on a tray. Soak the gelatine in a bowl of cold water for 2 minutes until softened. Squeeze out excess water, then add it to the warm cream mixture and stir well to combine.
  • Stir in the fragrant rosewater, ensuring it's well mixed. Divide the mixture evenly among the prepared moulds and cover loosely with plastic wrap. Chill in the fridge for 6 hours until fully set.
  • In a medium saucepan over gentle heat, mix together the wine, sugar, and vanilla bean.
  • Stir and cook for 5 minutes until the sugar dissolves and the syrup thickens slightly.
  • Take the mixture off the heat and allow it to cool for 5 minutes. Gently fold in the berries and transfer to a bowl.
  • Chill in the fridge with plastic wrap. Loosen the panna cotta from the mould using a small knife, then flip onto a serving plate. Top with berries and syrup, and serve right away.

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