Fonterra Food Services
White Chocolate Panna Cotta
300mls Anchor Cooking Cream Pack
75 ml milk
½ vanilla pod
75g sugar
120g white couverture chocolate
3 gold gelatin leafs
1 pineapple
50g Western Star Unsalted Butter Pat
100g brown sugar
½ vanilla pod
½ bunch mint
1 mango
15 ml pink mascato
50g caster sugar
1 punnet fresh raspberries
20 mls pink mascato
Anchor Culinary CreamWestern Star Unsalted Butter
Panna Cotta
Pour the cream and milk into a saucepan. Add the vanilla and heat until it begins to simmer. Add the sugar and chocolate and stir to dissolve, remove from heat and stir in gelatin. Pass the mix through a fine sieve and pour into 4 dariole moulds. Refrigerate until set (2-4 hours).
Peel and core the pineapple, cut into quarters and then slice in to 1cm slices. Melt the butter, brown sugar and vanilla over low heat and add the pineapple. Turn down to a simmer and cook for 30 minutes until tender. Cool.
Chiffonade the mint and mix together with peeled and chopped mango, cooled pineapple and mascato.
Place sugar, half the punnet of raspberries (leaving the other half for garnish) and the moscato in a pan and bring to the boil. Reduce heat and cook until the berries start to break up, then blitz with a food processor and strain.
Variation :
This original recipe was supplied by Nathan Mitchell
who won the B.R.I.T (Bendigo Campus) Year 3 Apprentice of the Year Award in November, 2011.

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