White Chocolate Panna Cotta with Moro Classic Vincotto by Sugar et al


Ingredients

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  • 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

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