“A person with taste is merely one who can recognize the greatest beauty in the simplest things.” ― Barbara Taylor Bradford.
We are about to shift homes and I don’t intend to shift any perishables from the old one. So I am trying to use up all my stores of baking ingredients while I can. And I seem to have a lot of surplus white chocolate. And , to think, I used to hate white chocolate with a vengeance until 2 or 3 years back . 🙂
Its taking me a fair bit of searching to figure out what to do with the white chocolate.You know, I actually have three different white chocolate cakes on the blog ! Plus I have used them in truffles and frosting and blondies too. No idea was appealing to me much.
Then my friend Neha suggested I make white chocolate panna cotta with some berry coulis. I like panna cotta so that was a no brainer but the berries season had said adieu already ( and I wasn’t in the mood of spending big bucks on the imported ones ) . So I scratched my brains a little and thought of doing a kiwi compote !
About the pannacotta… It’s basically (and literally!) just cooked cream. You heat some cream ( thankfully the low fat works here) and add in some white chocolate for the flavour. Mix in some bloomed gelatin -or agar agar – and chill until set . White chocolate pannacotta does set firmer than other pannacotta , which we didn’t mind. But if you would rather have it a little wobbly ( the wobble of pannacottas always reminds me of Mr Matt Preston!) , reduce the chocolate or the gelatin a little.
About the compote …. Compote is fruit cooked in syrup. Again , so easy to do and I would think kiwi is a great fruit to compote-ify as it’s tart . Problem is that kiwi turns almost brownish when cooked. I learnt that from these kiwi thumbprints I had made. A Youtube video gave me a great tip – mix in some fresh pureed kiwi to the compote. I did and it brought back some of that vibrant green. If the colour doesn’t bother you, you could skip that step.
About the recipe.. 😀
- 300 ml or 1 1/4 cups low fat cream (I used Amul fresh cream)
- 1 tsp powdered gelatin
- 55 grams or 1/3 cup white chocolate
- 1 tablespoon sugar
- 3 kiwis
- 3 tablespoons granulated sugar
- 1 tsp lime juice
- Chill 1/4 cup of the cream.
- Sprinkle the gelatin on top and let stand for 5 minutes (blooming).
- Chop the white chocolate into small pieces.
- Heat the remaining 1 cup of milk , add the chopped chocolate and sugar.
- Heat while stirring until the sugar and chocolate melt into the cream.
- Stir in the bloomed gelatin- cream mixture and continue heating it , until the gelatin has dissolved.
- After adding the gelatin, dont let the mixture come to a boil.
- Take off heat and pour into lightly greased moulds or serving glasses.
- Refrigerate for 3-5 hours .
- Peel and chop two of the kiwis fine.
- In a thick bottomed saucepan , heat the chopped kiwis with the sugar and lime juice until sugar dissolves..
- Bring to a boil stirring occasionally.
- Then simmer for about 10 minutes until the fruit s softened .
- Let cool to room temperature. You can mash up any bigger pieces of kiwi with a fork if you wish.
- Peel and puree the remaining Kiwi.
- Mix the pureed kiwi to the cooled compote.
- If using moulds: Gently , unmould set pannacottas onto a plate. Place a tablespoon of compote on top.
- If using glasses : Place a tablespoon of compote over the set pannacotta and serve!
- This recipe makes 4 small or 2 large generous servings
- You can double or triple the recipe as needed.
- You can use an equal amount of agar agar instead of gelatin
- If you want the panna cotta more wobbly, reduce chocolate to 1/4 cup or gelatin to 3/4 tsp.
- Taste the compote as it is getting cooked and add more sugar as needed.
- The pureed kiwi is to restore some green colour. You can skip that if you wish.
- I used a 240 ml cup.
That said the husband preferred the pannacotta plain by itself. As did Neha s husband. So maybe you can skip the compote. But you shouldn’t !