The perfect summery dessert to try this festive season!

White Chocolate Panna Cotta by Chef Charl van Wyk

  • 5 egg yolks
  • 300 ml cream
  • 300 ml milk
  • 3 gelatine leaves
  • 1 vanilla pod
  • 70 g sugar
  • 150 g white chocolate
  • Cream egg yolks and sugar together.
  • Soak gelatine leaves in cold water.
  • Heat milk and cream with vanilla seeds (scraped out of pod).
  • Combine egg and milk mixture.
  • Cook over a water bath until it coats the back of a wooden spoon.
  • Add chopped white chocolate and squeeze excess water from gelatine to add as well.
  • Mix until the chocolate and gelatine are dissolved.
  • Strain through a sieve into a pouring jug.
  • Divide the mixture into 6 bowls.
  • Set in the fridge.

Raspberry Jelly

  • 250 g raspberries
  • 2 gelatine leaves
  • Place the raspberries in a small stainless steel bowl. Cover completely with plastic.
  • Place over a water bath.
  • Cook until all the juice has come out of the raspberries.
  • Strain through a muslin cloth overnight.
  • Soak gelatine leaves in cold water.
  • Heat half the raspberry liquid in a pot and squeeze out the liquid from the gelatine leaves to add to the warm liquid.
  • Add the rest of the raspberry juice and mix till well combined.
  • Divide the mixture into thin layers onto the panna cotta.

Garnish for each bowl

  • 5 raspberries
  • popping candy
  • fuchsia flowers

Pair with a glass of Creation Wines Rose and you have the perfect summer dessert

LIQUOR ACT 2007: It is against the law to sell or supply alcohol to, or to obtain alcohol on behalf of, a person under the age of 18 years. Brave New World Wine supports the responsible service and consumption of alcohol. Liquor License LIQP770010175. All rights reserved. E&OE

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