Thursday, February 16, 2012

Turkish Delight & White Chocolate Panna Cotta

Turkish Delight & White Chocolate Panna Cotta

This recipe is the blending of Nico Moretti's recipe for White Chocolate Panna Cotta and the memory of a dessert I had at Azafran last year, which has been on my "try to recreate this" list for awhile and Valentines' Day seemed like the perfect opportunity.

The version I tried was slightly too heavy on the rose for my liking.  It started spectacularly, but by the end was pretty sweet.  So, I thought I'd go gently with the rosewater and the turkish delight.  I was pretty happy with the result but if you wanted a stronger rose flavour, just up the quantities a little.

This is a great dessert to make because it can all be done (and, in fact, should be done!) the day before.  A couple of minutes prep before serving and voila! instant after-dinner deliciousness!

Turkish Delight & White Chocolate Panna Cotta

(adapted from Nico Moretti's White Chocolate Panna Cotta recipe)


Panna Cotta:

*  100g full cream milk
*  1/2 tsp vanilla bean paste
*  2 tsp rosewater
*  60g rose turkish delight, chopped
*  300g whipping cream
*  150g white chocolate, chopped
*  2 gelatine leaves (gold strength)
*  30g raw sugar

Raspberry & Rose Coulis:

200g raspberries (fresh or frozen)
*  100g sugar
*  1 tsp rosewater

To Serve:
*  Persian Fairy Floss & dried rose petals


Panna Cotta:

1.  Place milk, vanilla bean paste, rosewater, turkish delight and 150ml of cream into TM bowl.  Cook for 8 minutes at 80° on speed 3.

2.  Soak the gelatine leaves in cold water for 3 minutes.  While soaking, add white chocolate to TM bowl and cook for 2 minutes at 80° on speed 3.

3.  Drain the gelatine leaves and add to TM bowl.  Mix for 20 seconds on speed 5.

Remove and set aside into a stainless steel bowl.  Place in the fridge and cool for 2-3 hours, stirring occasionally.  The mixture is ready when it coats the back of your spoon.

4.  Once your chocolate mixture is cool, place raw sugar into TM bowl and mill for 20 seconds on speed 8.   

5.  Insert butterfly and add remaining 150ml cream into TM bowl.  Mix for 20 seconds on speed 4 (do not overwhip - you want it to just hold stiff peaks).

6.  Pour cooled mixture into the whipped cream.  Mix for 20 seconds on speed 3, scraping down sides if necessary.

 7.  Pour the mixture into 4 lightly greased dariole moulds (I brushed mine with a little coconut oil).  In case you don't know what a dariole mould looks like, this is one here.)

8.  Place in an air tight container in the fridge and chill for 24 hours.  (This was the last line of the recipe and I didn't read it until about 2pm in the afternoon that I was serving the panna cotta.  Mine turned out fine, but were better the next night, so if you can chill them for the longer time, do so.)


1.  Add all ingredients to the TM bowl and cook for 4 minutes at 90° on speed 4.

2.  Strain (if you are concerned about the seeds) and store in fridge.

To Serve:

1.  Get your plate ready before you un-mould your panna cotta, dribble your coulis & scatter your rose petals.  Have the fairy floss on hand, ready for action.

2.  Dip each dariole mould into boiling hot water for 1-2 seconds (be careful not to get any water inside the mould).  Turn upside down and panna cotta should slide out onto the plate (it may take a few seconds - avoid re-dipping in hot water, or your panna cotta will start to melt). 

3.  Top with persian fairy floss and a few more rose petals.


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