Antonio Bachour

White Chocolate Yogurt Panna Cotta

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Preparation info
  • Yields

    12

    • Difficulty

      Easy

Appears in
Bachour Chocolate
Bachour Chocolate

By Antonio Bachour

Published 2015

  • About

Ingredients

Panna Cotta

  • 4 g silver gelatin sheets
  • 250 g heavy cream / double cream

Method

Panna Cotta

  1. Soak gelatin in ice water until softened; squeeze out excess water and set aside.
  2. In a medium size pot, bring cream and sugar to a simmer. Add gelatin and stir to dissolve.
  3. Stir in the white chocolate and yogurt. Pass through chinois, and pour into bowl plates. Chill until set.