Chocolate

White chocolate and rosemary panna cotta with pine nut praline

Name: White chocolate and rosemary panna cotta with pine nut praline recipe
Yield: 8
Ingredients: 2 rosemary sprigs; 75g caster sugar; 2.00 tsp vanilla extract; Juice 1 of orange; 3 oranges, peeled and sliced; 220.00g caster sugar; 900ml pure (thin) cream; 3 rosemary sprigs, leaves picked and roughly chopped; Finely grated zest of 1 orange; 180g white chocolate, finely chopped; 2 1/2 titanium-strength gelatine leaves; 70g pine nut

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P118 White chocolate and rosemary panna cotta with pine nut praline

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by Georgina Esdaile

Food Editor

Aug 05, 2022

Georgina Esdaile and Helena Moursellas combine a bit of jiggle and a bit of crunch with this Italian dessert.

2 rosemary sprigs
1/3 cup (75g) caster sugar
1 tsp vanilla extract
Juice 1 of orange
3 oranges, peeled and sliced

White chocolate panna cotta

1/2 cup (110g) caster sugar
900ml pure (thin) cream
3 rosemary sprigs, leaves picked and roughly chopped
1 tsp vanilla extract
Finely grated zest of 1 orange
180g white chocolate, finely chopped
2 1/2 titanium-strength gelatine leaves

Pine nut praline

1/2 cup (70g) pine nuts, toasted
1/2 cup (110g) caster sugar

Method

1.

For the panna cotta, place sugar, cream, rosemary, vanilla and orange zest in a saucepan over medium heat and cook, stirring regularly, until sugar is dissolved, and mixture is just below a simmer.
2.

Remove from the heat and set aside for 10 minutes to infuse. Return to the heat and bring to a simmer, then remove from the heat, add chocolate and stir for 2 minutes or until melted and combined.
3.

Meanwhile, soak gelatine in cold water for 5 minutes to soften. Squeeze excess water from gelatine, then stir into hot cream mixture for 1 minute or until melted and combined. Strain through a fine sieve into a 22cm 1.5L serving dish. Cool to room temperature, then chill overnight to set.
4.

The next day, make the praline. Line a small baking tray with baking paper and scatter over the pine nuts. Place sugar and 1/4 cup (60ml) water in a small saucepan over medium heat and cook, stirring regularly, until sugar dissolves. Increase heat to high and cook, without stirring, for 5-6 minutes until deep golden. Pour over the pine nuts and set aside to cool completely. Break into shards.
5.

Meanwhile, combine rosemary, sugar, vanilla and orange juice in a shallow bowl. Add orange slices and toss to coat. Set aside for 30 minutes to macerate. Spoon sliced orange over the panna cotta and top with praline to serve.