White choc panna cotta with passionfruit sauce

Panna cotta translates from the Italian as "cooked cream", but this dessert is far more delectable than these simple words. The addition of passionfruit adds a refreshing tropical, tangy flavour. You'll need about 6 for this recipe.
white-choc panna cotta with passionfruit sauce



1.Grease six ½-cup (125ml) non-metallic moulds.
2.Combine cream, milk, chocolate and 2 tablespoons of the sugar in small saucepan; stir over heat, without boiling, until smooth.
3.Sprinkle gelatine over the water in small heatproof jug. Stand jug in small saucepan of simmering water; stir until gelatine dissolves. Stir into cream mixture.
4.Divide mixture among prepared moulds; refrigerate, covered, about 3 hours or until set.
5.Meanwhile, combine passionfruit, wine and remaining sugar in small saucepan. Bring to a boil; reduce heat. Simmer, uncovered, without stirring, about 10 minutes or until passionfruit syrup reduces by a third; cool.
6.Turn panna cotta onto serving plates; drizzle with passionfruit syrup.

Sauternes is a dessert wine from the region of the same name in western France.


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