However, the high cocoa butter content of white chocolate does lend well to the silken texture of panna cotta. Gelatin solidifies the custard allowing for the dramatic presentation, yet melts to the tongue. The panna cotta sits atop a film of strawberry coulis, a French term for an uncooked fruit sauce pureed and strained through a fine strainer. Additionally, the lemon juice, provides an acidic touch which cuts through the cream laden custard.
White Chocolate Panna Cotta with Strawberry Coulis
For Panna Cotta
180 g white chocolate, chopped
2 cups thickened cream
1 tbsp caster sugar
1 tsp vanilla paste or extract
1 tbsp boiling water
1 1/2 tsp gelatine powder
1 cup frozen unsweetened strawberries
1/2 cup sugar
1 tbsp sugar
Combine chocolate, cream, sugar and vanilla in a medium saucepan. Stir over low heat until chocolate has melted and mixture is smooth.
Place boiling water in a small bowl. Sprinkle over gelatine and stir until dissolved. Stir into chocolate mixture until smooth.
Pour mixture into a jug and divide between 6 , 1/2 cup molds . Chill for 4 hrs, or until set.
In a medium saucepan, combine the strawberries, sugar, and lemon juice. Bring to a boil over medium-high heat. Transfer to a blender.
Purée until smooth, strain, and set aside. Store in a sealed container in the refrigerator for up to 1 week.
To plate, spoon coulis onto plate. To unmold, run knife around panna cotta and invert on a plate. Then garnish with minced strawberries.