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2011
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Chef’s Monthly Recipes

July 2011 – White Chocolate Panna Cotta with Fresh Berries and Blackcurrant and Anise Sorbet

Ingredients:
Panna Cotta

1. 600ml whipping cream
2. 100g white chocolate, broken into pieces
3. 2 ½ sheets of gelatine, bronze grade
4. Moulds to set panna cotta in

Sorbet

1. 250ml blackcurrant puree
2. 200g sugar
3. 250ml water
4. 8 star anise

To Serve

1. Blackcurrant and anise sorbet
2. Fresh, washed and picked berries

Method:
Sorbet Method

1. Put water and star anise into a sauce pan and bring to the boil. 
2. Boil for five minutes.
3. Remove from heat and leave for 10 minutes to infuse.
4. Now add the sugar to the water and bring back to the boil.
5. Simmer for 3 minutes.
6. Remove from heat, pass onto the blackcurrant puree, blend together then churn in an ice cream machine until set.

Panna Cotta Method

1. Add cream to a pan and bring to the boil.
2. Remove gelatine from water and stir into cream.
3. Mix until gelatine dissolved.
4. Stir in white chocolate then pass through a sieve into the moulds.

Presentation

1. Dip Panna Cotta moulds into hot water quickly.
2. Turn onto plates.
3. Garnish with berries and sorbet.