White Chocolate Panna Cotta with Fresh Berries and Crumb
Cook Time 4.5 hours
Servings 4
Ingredients
200ml milk
40g caster sugar
200g white chocolate, broken into pieces
3g (1 ½ sheets) gold strength gelatine sheets, softened in water
Fresh berries to serve.
Crumb
1 cup macadamia nuts
2 tablespoons maple syrup
2 tablespoons coconut sugar
30g butter
Method
Place the milk and sugar in a saucepan over medium heat until the sugar dissolves. Add the white chocolate then remove the pan from the heat and stir until the chocolate has melted. Squeeze the water from the softened gelatine sheets, add them to the pan and stir until dissolved. Lightly spray four 100ml moulds with cooking spray. Strain the panna cotta mixture and pour into the moulds (preferably rectangular). Place in refrigerator until set, for Roughly 4 hours.
Pre-heat oven to 150C then lightly crush up the nuts. In a small frying pan over medium heat, add the butter. Once melted, add maple syrup and coconut sugar. Pour in nuts and toss to combine. Pour onto flat tray, to create one even layer, then roast in the oven for 6-8 minutes. Remove and let cool, then crunch up into a finer crumb.