White chocolate pannacotta

White chocolate pannacotta | toasted coconut | summer fruits

From the RA kitchen at Taronga Zoo

This fresh, sophisticated take on the traditional pannacotta is a marriage of ingredients that were destined to spend a lot of time together on the palate. The silky pannacotta provides the perfect base for the berry pop, whilst the coconut warms and lifts with a little crunch. If you want another level of texture then try a mini meringue garnish.

  • 2 gelatine leaves
  • 100g white chocolate
  • 600g coconut cream
  • shredded coconut
  • 1 punnet of fresh raspberries
  • 1 punnet of fresh strawberries
  • 1 punnet of fresh blueberries
  • 6 medium dariole mould or ramekin
  • 60g caster sugar
  • 100ml water

Start by soaking the gelatine in water as per the packet instructions. Melt the white chocolate in a heatproof bowl over a pot of simmering water – being careful to not let the bowl touch the water.

Bring the coconut cream to the boil in a pan then remove from the heat and stir in the soaked gelatine leaves followed by the melted white chocolate. Pour into a bowl and chill over ice until it has cooled but not set. Once cooled pour the mix into your moulds and set in the fridge overnight.

To make the berry sauce, place half of the berries in a pot with the water and sugar then bring to boil and simmer for 3 minutes (don’t overcook the berries). Blend until smooth and pass through a fine sieve. Chill until ready to serve. To serve, carefully loosen the pannacotta from their moulds and place onto serving plates, spoon over the raspberry sauce and scatter the pannacotta with fresh berries. Finish with some toasted coconut and enjoy.