White Chocolate Panna Cotta With Passionfruit Sauce

1. 1

   Grease six 1/2-cup ramekins.

2. 2

   Combine cream, milk, chocolate and 2 tbsp of the sugar in small saucepan. Stir on medium heat, without boiling, until smooth.

3. 3

   Sprinkle gelatin over 1 tbsp water in small heatproof bowl. Stand bowl in small saucepan of simmering water; stir until gelatin dissolves. Stir into cream mixture.

4. 4

   Divide mixture among prepared ramekins. Cover and refrigerate for 3 hours or until set.

5. 5

   Meanwhile, combine passionfruit, wine and remaining sugar in small saucepan. Bring to a boil. Reduce heat to low; simmer, uncovered, without stirring, for 10 mins or until passionfruit syrup reduces by a third. Cool.

6. 6

   Turn panna cotta onto serving plates; drizzle with passionfruit syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.