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Panna cotta with white chocolate and melons
30 m active | 4 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 520
  • Fat about 39g
  • Carbohydrates about 33g
  • Protein about 6g
This is needed
This is needed for 4 people
Panna cotta
  • 4 dl full cream
  • 1 vanilla pod
  • 3 leaves gelatine
  • 1 dl milk
  • 30 g white chocolate
  • 2 tbsp sugar
  • 1 charentais melon (approx. 900 g)
  • 1 tbsp liquid honey
  • 1 tsp lemon juice
  • 10 g white chocolate
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And that's how it's done
And that's how it's done
Panna cotta
Soak the gelatine in cold water for approx. 5 mins. Cut open the vanilla pod lengthwise, scrape out the seeds, combine with the cream, milk and sugar and bring to the boil, reduce the heat, boil down to approx. 400 ml, remove the pan from the heat. Break the chocolate into pieces, add to the hot mixture, stirring as the chocolate melts. Drain the gelatine, stir into the hot mixture, then pour the mixture through a sieve into a measuring jug. Rinse 4 ramekins (each with approx. 150 ml capacity) in cold water. Pour the mixture into the ramekins. Cool completely, cover and leave to set in the fridge for approx. 4 hrs.
Halve the melon and remove seeds. Cut half of the melon flesh into slices and/or scoop out half of it into balls. Cut the remaining melon flesh into pieces, combine with the lemon juice and honey, then puree until smooth.
To serve
To serve: Carefully slide the tip of a knife around the edges of the panna cotta. Briefly dip the ramekins in hot water. Turn out the panna cotta onto plates. Decorate with the melon puree and melon segments. Shave off pieces of the chocolate and use to decorate the panna cotta.