Fruit panna cotta

Ingredients (4-6 glasses)

100ml cream
50ml mascarpone
250ml milk
3 sheets gelatine (6g)
50g Villars white chocolate
30g sugar

This makes 4-6 glasses (depending on their size)

Topping for 4 glasses:

For the apricot and rosemary version:
2 sprigs of rosemary

6-8 apricots, stoned and cut into small pieces
1 knob of butter
1 tablespoon sugar
Some toasted flaked almonds

For the cherry and port version:
1 tonka bean

24 black cherries, halved and pitted
1 small knob of butter
50ml ruby port
1 tablespoon sugar

Recette par Claude-Olivier, 1001 Recettes



To get the right quantity of mascarpone mixture, place the cream and mascarpone in a measuring jug and fill up to 400ml with milk. Pour this mixture into a saucepan, with the sugar and chopped white chocolate, and heat (do not allow to boil).

Remove from the heat and add the rosemary then leave to infuse (with the lid on) for 30 mins. Do the same for the tonka bean mix.

10 minutes before the end of this period, soak the gelatine sheets in cold water. Reheat the mixture (do not allow to boil), wring out the gelatine sheets and add them to the mixture. Stir thoroughly and pour through a fine sieve.

Pour into glasses or other containers of your choice and leave to chill for at least 3 hours in the refrigerator.