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White Chocolate Panna Cotta

By renowned chef Maria Elia

Serves: 4

  • Make 4 espresso cup size
  • 60ml milk
  • 300ml double cream
  • 15g caster sugar
  • ½ vanilla pod, scraped of seeds
  • 60g white chocolate, chopped into small pieces
  • 1 ¼ /2gm leaves of gelatine

To garnish:

  • 16 Navarino Icons extra virgin olive oil Biscuits, crushed to a soil like texture
  • 12 Navarino Icons Olive Spoon Sweets, cut lengthways into quarters
  • 2 tbsp toasted flaked almonds
  • Rosemary flowers to garnish
  • Navarino Icons Organic Grapemust (Petimezi) to drizzle
  • 4 scoops bitter chocolate ice cream/frozen yoghurt

For the panna cotta:
Warm the milk, cream, sugar and vanilla in a small saucepan, stirring occasionally to dissolve the sugar. Meanwhile soak the gelatine leaves in a little cold water.
Remove hot cream mix from the heat and add the chocolate, stirring to dissolve. Squeeze the gelatine of water and add to the chocolate mix, pour through a fine sieve into a jug then divide evenly between the four cups. Leave to cool then refrigerate for 3 hours to set.

To serve:
Fill a small bowl with boiling water, dip the cups one at a time for just a second into the water – no longer or the mixture will melt too much. Invert the moulds onto a plate to serve-at a 3 o-clock position! Sprinkle a teaspoon of the biscuits above each one. Spoon the remaining biscuits to the left of the panna cotta to form a 5cm curve on each plate. Top each evenly with the olive spoon sweets, flaked almonds and rosemary flowers to garnish. Place a ball of ice cream on the biscuit base above the panna cotta and drizzle with a little petimezi and serve.