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White Chocolate Panna Cotta with Salted Caramel Ganache, Lemon Curd and Raspberry Sorbet

Serves 6
  • Steps
  • Ingredients


  • Preheat oven to 180C
  • For the Ganache, place sugar, glucose and 90ml water in a medium saucepan and stir over medium heat until golden caramel in colour, about 10-15 minutes. Meanwhile, heat cream and salt in a small saucepan over low heat to just below simmering point.
  • When sugar has reached a golden caramel colour, carefully whisk in warm cream until completely combined. Gradually add butter to caramel, whisking in between each addition to emulsify. Gradually add chocolate and stir until smooth. Set aside to cool.
  • To make the Panna Cotta, grease a 15 x 22 cm loaf tin with oil, line with cling wrap and smooth out any wrinkles. Heat milk and agave nectar in a saucepan over medium heat to simmering point. Squeeze out gelatine leaves to remove excess moisture. Remove milk from heat and whisk in gelatine leaves until completely dissolved.
  • Place white chocolate into a large bowl. Pour milk mixture over and stir until smooth. Add cream and yoghurt and whisk until well combined and smooth. Pour mixture into prepared loaf tin to a height of 3cm, set aside in fridge until set, about 40-45 minutes.
  • To make Frozen Raspberries, line a baking tray with baking paper. Break fresh raspberries into small pieces, place onto lined tray and into the freezer until firm, about 30 minutes.
  • To make the Raspberry Sorbet, place 200ml of water with the sugar in a medium saucepan over medium heat until sugar has dissolved. Remove from heat and add raspberries, stir through and pour mixture into a food processor until smooth. Pass mixture through a fine sieve into a bowl. Add lemon juice through sieve, 1tbsp at a time to taste. Chill mixture over an ice bath until cold, then transfer to an ice cream machine and churn according to manufacturers instructions. Once firm, set aside in freezer.
  • To make the Lemon Curd, whisk eggs, yolks and sugar in a saucepan until smooth. Place saucepan over low heat, gradually add butter, lemon juice and zest, whisking continuously until thickened. Remove from heat and strain through a fine sieve into a bowl, cover with a circle of baking paper and set aside to cool.
  • To make the Pistachio Praline, line a baking tray with baking paper. Scatter pistachios onto tray and bake in the oven until golden, about 6-8 minutes. Remove from oven and chop roasted pistachios coarsely, then set aside until required. Reserve lined baking tray.
  • Meanwhile, heat sugar in a small fry pan over low heat until golden. Remove fry pan from heat, and add chopped pistachios. Mix until well combined then pour out onto reserved pre-lined baking tray. Set aside to cool.
  • For the Vanilla Tuile, line a baking tray with baking paper. Sift flour and icing sugar into a bowl. Slowly fold in the egg whites, then fold in the melted butter and vanilla seeds until completely combined.
  • Use a palette knife to smear the mixture onto the lined baking tray as thinly and evenly as possible. Place into the oven and bake until golden and crisp, about 10 minutes.
  • Remove from oven and set aside to cool.
  • To serve, remove panna cotta from fridge and cut into 6 rectangles. Place panna cotta in middle of plate and surround with ganache. Pipe dots of lemon curd around the plate, break up frozen raspberries and place on top of panna cotta and around plate. Break up small shards of praline and tuile and scatter around plate. Finish with a quenel

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