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White-chocolate panna cotta with coffee syrup
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
"Transform desserts with rich coffee flavor and enticing aroma."
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
  • 40.00 gm boiling water
  • 9.00 gm powdered gelatine
  • 200ml freshly brewed strong espresso coffee
  • 60g (1/4 cup) white sugar
Instructions:
  • In a saucepan over gentle heat, combine cream, chocolate, milk, and caster sugar. Stir continuously for 3-4 minutes until the chocolate is melted and the mixture is velvety.
  • 1. In a heatproof bowl, pour the boiling water and sprinkle the gelatine over it. Whisk with a fork to ensure there are no lumps. Let it sit for 3 minutes until the gelatine dissolves. 2. Add the dissolved gelatine to the cream mixture and whisk until well combined. 3. Divide the mixture among eight 150ml capacity dariole molds placed on a baking tray. 4. Cover the molds with plastic wrap and refrigerate for 6 hours to allow the dessert to set.
  • In a small saucepan over medium heat, combine the coffee and white sugar. Stir and cook for 3 minutes until the sugar dissolves. Allow it to cool before using.
  • Individually dip moulds into hot water for a quick 1-2 second bath, then flip onto serving plates. Finish by elegantly drizzling with coffee syrup before serving.

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