Champagne panna cotta
Ingredients
Panna cotta
- 100 g white chocolate
- 400 ml double cream
- 70 g Dansukker Jelly Sugar Multi
Passion fruit jelly
- 2 passion fruits
- 200 ml sparkling wine, non-alcoholic fits just as well
- 50 g Dansukker Jelly Sugar Multi
Crumbles
- 50 g digestive biscuits
- 15 g butter, melted
- 7 g Dansukker Dark Syrup
Start with the panna cotta. Chop the white chocolate. Bring the cream to the boil, and then remove from the heat. Add the chocolate and stir until smooth. Place the saucepan back on the stove, add the jelly sugar and boil for 30 seconds.
Pour the panna cotta into five glasses and refrigerate for about 2 hours until set.
Make the passion fruit jelly. Scoop the passion fruit seeds and flesh into a saucepan. Add sparkling wine and jelly sugar. Boil for 1 minute, and then allow to cool slightly.
Blend the digestives in a food processor with the melted butter and syrup. Set aside.
Remove the panna cotta from the fridge and top with the cooled jelly. Refrigerate for 2 more hours.
Sprinkle crumbles over the passion fruit jelly before serving.
The recipe was made by
