PANNA COTTA WITH WHITE CHOCOLATE, BLACKCURRANT COMPOTE
Ingredients for panna cotta and blackcurrant compote
1 cinnamon stick
10 g dried verbena leaves
250 g cream
75 g demerara sugar
125 g cover of white chocolate
5 g gelatin
300 g blackcurrant
40 g sugar
50 g water
Preparation of the panna cotta and blackcurrant compote
Place the blackcurrants, sugar and water together in a pan and heat gently until evaporation begins. Place the reduced blackcurrants in a pannacotta dish.
Infuse the cinnamon, verbena and demerara sugar into the cream for about 15 minutes, then sieve the cream and incorporate the chocolate and the gelatin. Fill the dish and put in the fridge to cool.
This recipe has been created by the Hostellerie du Vieux Moulin, Bouilland, France and is displayed and kindly shared by the Cassissium.