White Chocolate Panacotta
1200 mls cream
2 vanilla pods
Zest of lemon
3 leaves gelatin
150 mls whole milk
200 gms white chocolate
Take 900 mls of cream and reduce by about 2 cms with the vanilla pod and lemon zest.
Meanwhile soak gelatin in milk
Finally chop chocolate
Add milk and chocolate to cream
Cool it down over ice till it starts to thicken when chilled
Whip remaining cream with icing sugar and fold into chocolate mix.
Pour into little moulds fill to about 1 cms from top.
Chill in fridge at least 2 hours
Pop moulds into hot water for a couple of seconds and turn out on plate.
Serve with muddled strawberry sauced and drizzle a tiny but if good balsamic
Muddle strawberries with 1 tbs sugar
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