White Chocolate Panna Cotta with fresh granadilla pulp

White Chocolate Panna Cotta with fresh granadilla pulp

INGREDIENTS

• 500g cream
• 150g sugar
• 2ml Lemon extract
• 8g Gelatin powder
• 40g Water to bloom gelatin
• 500g Buttermilk
• 150g White Couverture
• 4 Strawberries
• 4 Granadilla

METHOD

1. Bloom the gelatin.
2. Heat the first amount of cream, lemon extract & sugar.
3. Add the bloomed gelatin and white chocolate.
4. Turn off the heat and add the cold cream.
5. Allow to cool in fridge until set.
6. Strain the granadilla.
7. When ready to serve, add granadilla.
8. Add strawberries to decorate.