The Princess has outdone herself again with this sinful foodporn designed to make guests gasp and sigh…
“When friends come over for a Friday night feast, you need a pudding that’s simple to prepare with minimum fuss. I created this the night before and the end result was this creamy, rich, luscious pannacotta, complemented with the zing of a blueberry compote.”
WHITE CHOCOLATE PANNACOTTA WITH BLUEBERRY COMPOTE
Serves 4Pannacotta
300ml double cream
300ml milk (or single cream)
2 tbsp caster sugar, or more to taste
1 vanilla pod
4 x gelatine leaves
125 white chocolate (broken into pieces)Blueberry compote
300g blueberries
2-3 tbsp sugar, or more to tastePut the cream, milk and sugar in a small saucepan. Scrape the seeds from the vanilla pod and add the seeds plus pod to the pan. Bring to just under the boil then remove from the heat and leave to infuse for 30 minutes.
Soak the gelatine sheets in cold water for 5 minutes, they will become soft. Drain the water and gently squeeze the sheets dry.
Remove the pod, add the chocolate and gently heat the mixture. Stir until all the chocolate has melted.
Turn off the heat and add the gelatine leaves. Keep stirring until the gelatine has melted and the consistency is lump free.
Decant liquid into moulds (I used cappuccino cups), let cool and then refrigerate for 4 hours until set.
To serve, run a small knife around the edge of each pannacotta to loosen, and carefully dip bottom of mould/cup in hot water for a couple seconds.
Invert mould/cup onto a small plate, holding both tightly, shake firmly to release pannacotta onto plate. Serve at once with the cooled blueberry compote.
To make the compote, gently heat the blueberries with the sugar it a small saucepan until they start to burst and release their juice.
Simmer for a few minutes then allow to cool slightly.
