White Chocolate Panna Cotta with Berry Compote

After eating salad for dinner on Saturday evening, it only seemed right to have something outrageously unhealthy for dessert. The main ingredients for panna cotta are double cream, chocolate and sugar, so there really isn't anything healthy about it!

The recipe is one of my mum’s, I’m not really sure where she first read it, but a lot of her favorite recipe’s come from Good Food. It’s super easy to make and only takes a moment to dish up which is perfect after a few glasses of wine. With 2 pots of double cream, it’s quite heavy, but the sharpness of the berries cuts through the richness.

Serves 8

100g Green & Blacks white chocolate, broken up into squares

600ml double cream

200ml semi-skimmed milk

50g caster sugar

4 gelatin sheets

For the berry compote:

500g bag frozen summer fruit, defrosted

2 tbsp water

2 tbsp caster sugar

1. Add the cream, milk, sugar and chocolate to a pan, put on a low heat until the chocolate has melted. Meanwhile soak the gelatin in cold water
2. Take the mixture off the heat and add the gelatin, stir until it has melted, this shouldn’t take more than a few minutes
3. Pour the mixture into individual ramekins and leave to set in the fridge for at least 4 hours
4. To make the compote, add half the fruit to a pan with the water and sugar. Simmer until the berries have begun to burst, add to the rest of the fruit and serve with the panna cotta 

Panna cotta: