Gold Coast Explorer since Jan 2010. Always on the lookout for fun, family things to enjoy with my four kids.
Published November 10th 2012
Indulge yourself with this dessert made in paradise
This delightful little dessert goes by the name of "white chocolate panna cotta with berry compote". Being a dessert fan, I came away with this recipe from one of the monthly Chefs of Surfers live cooking demonstrations. Nick Bevan of Surfers Paradise Beach Cafe shared this culinary secret with the November event audience.
70g sugar 30ml white chocolate syrup (shop around for this, as prices vary depending where you buy it) Melted white chocolate for the top or white chocolate drops/ melts
For the compote 1 tablespoon hot water 1 tablespoon gelatin Packet of frozen berries 1 tablespoon honey (I'm guessing that, as the chef used one of those sachet like containers, similar to a single serving of jam you get in hotels for breakfast)
2 tablespoons of cornflour
1. Put cream in pan, add sugar and white chocolate syrup and simmer, don't boil.
2. Dissolve gelatin in the hot water, add to cream, giving a good stir.
3. Sieve before putting into small glass individual serving dishes and refrigerate for a couple of hours. Chef's tip here was to freeze your glasses before pouring in the mixture, which speeds up the setting process. Meanwhile, go on with the berry compote.
4. Put the packet of frozen berries in a pan. Sweeten with the honey. Your aim during this part of the recipe is to keep the berries whole and not have them turn to mush so don't stir much.
5. Mix 2 tablespoons of cold water and the 2 tablespoons of cornflour, pour it into the berry/honey mix and bring back up to the boil. Cool down, add on top of panna cotta in the individual dishes and fridge for around 2 hours.
The vibrant colour of the berries contrasts well with the white creamy pudding. Once set, you can drizzle some melted chocolate on top or add white chocolate drops/melts or some grated chocolate would be nice.