White Chocolate Panna-Cotta With Passionfruit Coulis And Pineapple Skewers

1. 1

   Dissolve the gelatin in a container with cold water to soften.

2. 2

   In a saucepan heat the cream and milk and bring to a boil.

3. 3

   Remove from heat and add the white chocolate, wait for 2 minutes before gently stirring the mixture.

4. 4

   Add the gelatin and stir until well dissolved.

5. 5

   Pour into dessert glasses and let cool before storing in the fridge.

6. 6

   Let set in the refrigerator for at least 4 hours, preferably overnight.

7. 7

   Cut the passion fruit in two, collect the juice and seeds in a bowl.

8. 8

   Add 1 teaspoon of sugar.

9. 9

   Microwave for 30 seconds.

10. 10

    Let it cool for 2 minutes and add to the panna cottas when they are set.

11. 11

    Cut the pineapple into small cubes.

12. 12

    Melt butter in a frying pan, saute the diced pineapple then add the sugar to caramelize them over low heat.

13. 13

    Assemble skewers with 3 to 4 pineapple cubes.

14. 14

    Insert the pineapple skewers on the panna cotta.

* Per serving · 4 servings · Values may vary.

No additional tips available.