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Rosemary and White Chocolate Pannacotta
Rare Recipe from Pawel Banaszynski, Gwesty Cymru
A Polish chef with a Welsh soul, Pawel Banaszynski’s enthusiasm for cooking Welsh food is evident in his dishes. In an area abundant with local produce, Ystwyth Valley Lamb and local Sirloins are menu favourites and specials such as Cardigan Bay Seabass keep it seasonal.
Rosemary and White Chocolate Pannacotta
INGREDIENTS
- 400ml double cream
- 1 sprig of rosemary
- 2 leaves gelatine (total 8g in weight)
- 100g white chocolate, grated
- 1 vanilla pod
- 4 tablespoons caster sugar
METHOD
- Split the vanilla pod and put the seeds and pod into a pan with the cream, white chocolate, rosemary and sugar. Bring to the boil, and then set aside to allow flavours to infuse.
- Soak gelatine in cold water until soft.
- Squeeze out the excess water from the gelatine and add to the cream mixture and stir until dissolved.
- Strain the mixture into a jug, then divide into 4 ramekins.
- Refrigerate for about 4 hours until set.
- Serve with fresh berries.