White chocolate panna cotta with salted caramel ganache & raspberries

White chocolate panna cotta with salted caramel ganache & raspberries

By
From
Huxtabook
Serves
6
Photographer
Chris Middleton

This dessert comes from one of our incredibly talented chefs, Matt Combes. It was very popular when it was on the menu at Huxtable, and despite its simplicity, it is quite complex in flavour.

Ingredients

Quantity Ingredient
450g raspberries
Vanilla tuiles, to serve
lemon balm cress, to garnish

Panna cotta

Quantity Ingredient
100ml milk
60g agave nectar
3 gelatine leaves, soaked in iced water
120g white chocolate, chopped
300ml thickened cream
100g greek-style yoghurt

Ganache

Quantity Ingredient
150g sugar
35ml liquid glucose
200ml pouring cream
pinch sea salt
65g cold butter, diced
100g dark chocolate, chopped

Method

  1. For the raspberries

    Set two-thirds of the raspberries aside. Break the remaining raspberries into small pieces and place in the freezer on a tray lined with baking paper. Leave to freeze for about 2 hours. Once frozen, pack the raspberries down into a container and reserve in the freezer.
  2. For the panna cotta

    In a saucepan, bring the milk and agave nectar to a simmer; add the gelatine and stir to dissolve. Place the chocolate in a large heatproof bowl, add the milk mixture and whisk until well combined. Add the cream and yoghurt and whisk until smooth. Pour the mixture into six 125 ml dariole moulds, then leave to set in the fridge for a few hours.
  3. For the ganache

    Put the sugar, glucose and 3 teaspoons water in a saucepan and stir to make a wet ‘sand’ mixture. Place over medium heat and cook for 10–15 minutes, until golden caramel in colour.
  4. While the sugar mixture is caramelising, gently heat the cream and salt in another saucepan, to just below simmering point.
  5. Once the sugar has caramelised, remove from the heat and carefully whisk in the warm cream mixture — be careful of steam and splatters! Allow to cool slightly, then slowly add the cold butter, a little at a time.
  6. Once all the butter has melted into the salted caramel, slowly add the chocolate and stir until well combined. Set aside.
  7. To serve

    Generously smear the ganache on the inside of six bowls, from one side to the other. Gently remove the panna cotta from the moulds and place in the middle. Scatter the reserved fresh raspberries and segments of frozen raspberry over and around. Stick a tuile to the side of each panna cotta, garnish with lemon balm cress and serve.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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