11 Oct 2012 Summer indulgence – White Chocolate Panna Cotta
250g white chocolate
1 litre cream
5 sheets gelatine
1ml cardamon powder
Sponge the gelatine in a little water. Meanwhile, in a saucepan, add all the ingredients and slowly simmer until the chocolate is completely melted. Add the gelatine to the cream mixture, stir well and transfer the cream into moulds. Place in the fridge for at least 4 hours, or until set. To remove from the moulds, place in hot water for a second, and turn out on a plate.
Serve with fresh berries and roughly ground nuts, and garnish with crisp mint leaves.