White Chocolate Panna Cotta with Strawberries and Almond Praline

11:30 am on 10 October 2011

White Chocolate Panna CottaThe Molten Cookbook by Michael Van de Elzen,
Published by Random House NZ

(Serves 6)


White Chocolate Panna Cotta

  • 1½ tsp powdered gelatine
  • 1 Tbsp water
  • 150 ml milk
  • 300 ml cream
  • 20g sugar
  • 200g white chocolate, chopped

Poached strawberries 

  • 1 cup water
  • 1 cup cranberry juice
  • ½ cup red wine
  • ½ cup caster sugar
  • 1 cinnamon stick
  • 12 large strawberries

Almond Praline

  • 6 Tbsp roasted almonds, skin on
  • salt
  • 2 cups water
  • 1 cup sugar


White Chocolate Panna Cotta

Sprinkle gelatine over water and leave to swell.

Place milk, cream and sugar in a saucepan and bring to a simmer.

Mix to dissolve sugar.

Let stand for 2 minutes, and then add chocolate and gelatine. Mix until dissolved.

Pour into six serving glasses to set overnight in refrigerator.

Poached strawberries

Bring water, cranberry juice, red wine, sugar and cinnamon stick to the boil.

Reduce heat, add strawberries and simmer for about 3 minutes.

Remove from heat and cool.

Remove strawberries from liquid. Retain liquid.

Slice strawberries in half.

Almond Praline

Place almonds in baking dish and sprinkle with salt.

Bring water to boil, add sugar and stir to dissolve.

Simmer until golden brown.

Remove from heat and pour over almonds. Allow to cool.

When cold break into small chunks using a mortar and pestle.

Alternatively, place in a clean tea towel and break with a rolling pin.

To assemble

20g white chocolate, grated

Place panna cotta on plate.

Place two strawberries on top and sprinkle with praline and chocolate.

John Hawkesby’s wine recommendation

Waimea Pinot 2011

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