Joshua Jones, chef patron at Number Eight in Bideford, shares his recipe for white chocolate pannacotta with passionfruit and honeycomb
You will need
For the white chocolate pannacotta
Gelatine 2 leaves
White chocolate 80g
Double cream 400ml
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.
‘I like to serve this dish with passionfruit puree for extra zing,’ says Joshua
Chris Cleghorn, head chef at Olive Tree Restaurant at the Queensberry Hotel in Bath, shares his recipe for strawberry pannacotta with yogurt, baked white chocolate and basil