White Chocolate Panna Cotta

300mls Anchor Cooking Cream
75ml milk
½ vanilla pod
75g sugar
120g white chocolate
3 tsp gelatine powder
1tbsp water
1 pineapple
50g butter
100g brown sugar
½ vanilla pod
½ bunch mint
1 mango
50g caster sugar
1 cup frozen raspberries

Pour the cream and milk into a saucepan. Add the vanilla and heat until it begins to simmer. Add the sugar and chocolate and stir to dissolve, remove from heat and stir in combined gelatine and water. Pour into 4 dariole moulds. Refrigerate until set (2-4 hours).
Peel and core the pineapple, cut into quarters and then slice into 1cm slices. Melt the butter, brown sugar and vanilla over low heat and add the pineapple. Turn down to a simmer and cook for 30 minutes until tender. Cool.
Chiffonade the mint and mix together with peeled and chopped mango and cooled pineapple.
Place sugar and raspberries in a pan and bring to the boil. Reduce heat and cook until the berries start to break up, then blitz with a food processor and strain.

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Midwest Foods Dubbo