White Chocolate Panna Cotta with fresh granadilla pulp
NIKKI
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
- Bloom the gelatin.
- Heat the first amount of cream, lemon extract & sugar.
- Add the bloomed gelatin and white chocolate.
- Turn off the heat and add the cold cream.
- Allow to cool in fridge until set.
- Strain the granadilla.
- When ready to serve, add granadilla.
- Add strawberries to decorate.