White chocolate panna cotta with honeycomb
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Alan Murchison's white chocolate panna cotta is supported by some homemade honeycomb and vanilla sorbet. Strawberries complete the dish, but substitute them with other seasonal fruit, if out of season. This superb dinner party dessert needs to be planned ahead – the sorbet must be frozen for 24 hours.
First published in 2015
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Ingredients
Metric
Imperial
Honeycomb
- 325g of sugar
- 50g of honey
- 60ml of water
- 125ml of glucose
- 15g of bicarbonate of soda
White chocolate panna cotta
- 2 gelatine leaves
- 100g of white chocolate
- 600g of coconut purée
Sorbet
- 320g of sugar
- 80ml of glucose
- 400ml of water
- 16g of sorbet stabiliser
- 800g of yoghurt
- 2 vanilla pods, split
To serve
- 8 strawberries
- 1 handful of fresh mint leaves
SAVE RECIPE
Equipment
- Sugar thermometer
- 6cm ring mould
- Paco jet
Method
1
First make the honeycomb. Place the sugar, honey, water and glucose in a large pan (there will need to be plenty of room for the mixture to increase in volume)
- 50g of honey
- 325g of sugar
- 60ml of water
- 125ml of glucose
2
Heat the mixture until it reaches 155°C on the sugar thermometer, sieve in the bicarbonate of soda and allow the mixture to double in size
- 15g of bicarbonate of soda
3
Pour out into a baking tray lined with greaseproof paper and allow to cool. Store in an airtight conntainer until required
4
To make the panna cotta, start by soaking the gelatine until softened
- 2 gelatine leaves
5
Melt the white chocolate in a bain marie. In another pan, bring the coconut purée to the boil and remove from heat
- 100g of white chocolate
- 600g of coconut purée
6
Add the soaked gelatine and dissolve, followed by the melted white chocolate
7
Pour into a bowl and chill over ice until cool but not set. Line 4 6cm pastry rings with cling film to seal the base. Fill the lined rings with the mix and set in the fridge
8
To make the sorbet, add the sugar, glucose, water, sorbet stabilisers and vanilla seeds to a pan and bring to the boil. Add the yoghurt while whisking continuously
- 320g of sugar
- 80ml of glucose
- 400ml of water
- 16g of sorbet stabiliser
- 800g of yoghurt
- 2 vanilla pods
9
Once combined, transfer to a pacojet container and freeze for 24 hours
10
To serve, carefully un-mould the panna cottas and place at the end of each plate. Break up the pieces of honeycomb and place them on the plate. Slice each strawberry into 4 pieces and arrange around the honeycomb
11
Churn the sorbet and place a quenelle in the centre of each plate. Finish with a few mint leaves
- 1 handful of fresh mint leaves
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