White Chocolate Panna Cotta with Boozy Macerated Berries



WHITE CHOCOLATE PANNA COTTA'S IN JARS WITH BOOZY BERRIES

I think the name says it all, this truly is heavenly with every bite. As it just dissipates on the tongue.
Only use the best white chocolate you can afford.

You’ll Need:

250g White Chocolate – chopped finely
600ml Fresh Cream
1 Vanilla Pod – sliced lengthways and seeds scraped out
100g Castor Sugar
4 x Sheets of Gelatine Leaves

Method:

In a thick based saucepan bring the cream to a light simmer and remove from the heat, cut the vanilla pod and scrape out the seeds. Add the seeds and the husk to the cream, leave to infuse for 5 -10 min before returning the pot to a low heat.  Place the gelatine leaves in some cold water for a few minutes to soften. Squeeze out the excess water and add the gelatine to the pot and stir till dissolved. Bring the cream back up to a light simmer before pouring the cream over the finely chopped chocolate. Stir till all is combined and all the chocolate melted. Fish out the vanilla husk and whisk the mixture well, before pouring it into greased ramekins, silicone moulds work just as well. Cool slightly before placing the ramekins in the refrigerator for at least 4 hours or until set.

Here I made this for a Kitchen tea for 50, and I made it in these beautiful Consol glass jars with ver drunken boozy berries to go with it.

For the Macerated Boozy Berries

1 x Punnet of Strawberries – 250g hulled , halved and quartered

1 x Punnet of Cherrie – 250g washed, halved and pitted

1 x Punnet of Raspberries – 250g washed

1 x Punnet of Blackberries – 250g washed

200g Castor Sugar

1 x Vanilla Bean – Split lengthways, seed craped out (15ml Vanilla Paste will work fine)

100ml Cherry Kirsch Liqueur

Method:

Prepare all the fruits and place it in a large mixing bowl. Sprinkle over the castor sugar and vanilla. Mix well with a spoon before adding the liqueur. Leave to macerate for at least 3 hours, giving the liqueur and the vanilla time to marry all the flavours of the fruits. Serve a lavish layer over the Panna cotta.

TIP: if you have some berries left over, they make for great ice cream sauces and works like a charm on a pavlova.  

 

 

Serve these sexy little jars with a good helping of the boozy berries..... the colour pop's and they are just amazing little gifts of pleasure.

If you love the idea and concept. inbox me for the multiplied recipe.
I'm a firm believer in eating your feelings so if you have a down day there is nothing else like a white chocolate and boozy berry PICK ME UP!!


This is how the end result looked: