3/4 cup milk, 300ml thickened cream, 100g white chocolate, roughly chopped , 2tbsp castor sugar, 2tsp powdered gelatine, 1 punnet fresh strawberries , 1tbsp icing sugar, 1/4 cup Moro Fig Vincotto
Place the milk and cream together in a medium saucepan along with the powdered gelatine. Allow to sit for 5 mins for the gelatine to bloom.
Over low heat bring the mixture to a boil (do not boil), stirring occasionally until gelatine dissolves. Remove from heat, add the sugar and white chocolate. Leave aside until chocolate melts. Stir to mix.
Pour the mixture into serving glasses or molds. Refrigerate for 3-4 hours or until set. Serve with Vincotto strawberries.
To make the Vincotto strawberries, mix all the ingredients together. Stand at room temperature until needed.
Thanks to Sugar et al for this great recipe. For more inspiration visit: www.sugaretal.com or on Instagram @sugaretal
500g thickened cream , 90g egg yolks , 60g custard sugar , 3 mandarins, 1 vanilla bean pod, Moro Frutal extra virgin olive oil , Pinch of salt , Pinch of nutmeg
Halve the vanilla pod lengthways, then scrape out the seeds and add to the cream, egg yolk and sugar in a bowl then blitz all the ingredients until smooth with a hand blender.
Pour the liquid into little baking moulds and bake at 100 degrees for 1/1,5 hours until set.
Remove from the oven and put in the fridge for couple of hours before serving.
When ready to be served dust the pannacotta with nutmeg a little salt and olive oil and few mandarin segments.