White chocolate pannacotta with passionfruit and honeycomb
Finish this white chocolate pannacotta with a drizzle of fresh passionfruit
Joshua Jones, chef patron at Number Eight in Bideford, shares his recipe for white chocolate pannacotta with passionfruit and honeycomb
www.numbereightrestaurant.com
For the white chocolate pannacotta
- Gelatine 2 leaves
- White chocolate 80g
- Double cream 400ml
- Milk 116ml
- Caster sugar 50g
For the chocolate crumb
- Ground almonds 100g
- Caster sugar 100g
- Plain flour 60g
- Cocoa powder 50g
- Unsalted butter 70g
For the honeycomb
- Caster sugar 200g
- Golden syrup 60g
- Glucose syrup 200ml
- Bicarbonate of soda 20g
- Passionfruit 1, seeds scooped out
- For the white chocolate pannacotta: place the gelatine leaves in cold water and leave to soak.
- Crack the chocolate into a glass bowl.
- Heat the cream, milk and sugar in a saucepan until just boiling.
- Remove from the heat, then pour the mixture over the chocolate and whisk. Add the gelatine leaves and stir until dissolved.
- Pour the mixture into 4 ramekins and chill in the fridge until set (approximately 3 hours).
- For the chocolate crumb: preheat the oven to 160°c / gas 3 and line a baking tray with baking paper. Mix the dry ingredients together in a bowl.
- Gently melt the butter in a saucepan, then add to the bowl. Mix together and spread evenly on the tray. Bake for 20 minutes, stirring every 5 minutes for an even bake, then leave to cool.
- For the honeycomb: line a second baking tray with baking paper.
- Gently heat the sugar, golden syrup and glucose syrup in a saucepan until the mixture turns a light brown colour.
- Add the bicarbonate of soda and mix. Pour onto the baking tray and leave to cool. When cooled, break into rough chunks.
- To serve: to turn out the pannacottas, run each ramekin under warm water for a few seconds, then inverse onto a plate. Sprinkle the chocolate crumb around. Garnish with fresh passionfruit seeds and the chunks of honeycomb.
You will need
For the white chocolate pannacotta
- Gelatine 2 leaves
- White chocolate 80g
- Double cream 400ml
- Milk 116ml
- Caster sugar 50g
For the chocolate crumb
- Ground almonds 100g
- Caster sugar 100g
- Plain flour 60g
- Cocoa powder 50g
- Unsalted butter 70g
For the honeycomb
- Caster sugar 200g
- Golden syrup 60g
- Glucose syrup 200ml
- Bicarbonate of soda 20g
- Passionfruit 1, seeds scooped out
Method
- For the white chocolate pannacotta: place the gelatine leaves in cold water and leave to soak.
- Crack the chocolate into a glass bowl.
- Heat the cream, milk and sugar in a saucepan until just boiling.
- Remove from the heat, then pour the mixture over the chocolate and whisk. Add the gelatine leaves and stir until dissolved.
- Pour the mixture into 4 ramekins and chill in the fridge until set (approximately 3 hours).
- For the chocolate crumb: preheat the oven to 160°c / gas 3 and line a baking tray with baking paper. Mix the dry ingredients together in a bowl.
- Gently melt the butter in a saucepan, then add to the bowl. Mix together and spread evenly on the tray. Bake for 20 minutes, stirring every 5 minutes for an even bake, then leave to cool.
- For the honeycomb: line a second baking tray with baking paper.
- Gently heat the sugar, golden syrup and glucose syrup in a saucepan until the mixture turns a light brown colour.
- Add the bicarbonate of soda and mix. Pour onto the baking tray and leave to cool. When cooled, break into rough chunks.
- To serve: to turn out the pannacottas, run each ramekin under warm water for a few seconds, then inverse onto a plate. Sprinkle the chocolate crumb around. Garnish with fresh passionfruit seeds and the chunks of honeycomb.
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