White Choc Pannacotta

August 29, 2009
One of Miss E's yummy (forget about diet) dessert......

  • 300 ml thickened cream
  • 3/4 cup (180ml) milk
  • 150g white eating chocolate - chopped coarsely
  • 1/3 cup caster sugar
  • 2 teaspoon gelatine or agar powder
  • 1 tablespoon water
  • 1/2 cup passionfruit pulp
  • 1 cup Canadian musket (non- alcoholic wine) or dessert wine

Grease 6 half cup moulds. Stir cream, milk, white chocolate and 2 tablespoon of sugar in a small saucepan.. stir over medium heat until smooth(without boiling). Sprinkle gelatine over water in a small heatproof jug. Stand jug in a small saucepan of simmering water.... stir until gelatine dissolves. Add the gelatine into the cream mixture.
Divide among moulds. Cover and refrigerate about 3 hours or until set.
Combine dessert wine , passionfruit and remaining sugar in a small saucepan and bring to boil. Reduce heat, uncovered, without stirring about 10 minutes or until passionfruit syrup reduced by a third. Cool.
Turn the pannacotta onto a serving plate...and drizzle with passionfruit sauce.
~AWW - fast desserts