Lingonberry Jam & White Chocolate Panna Cotta

Method

1. 1. Soak the gelatine leaves in cold water in a shallow dish. Put the sugar and milk in a small pan and stir over a low heat until the sugar has completely dissolved. Bring to the boil, then take off the heat. Take the gelatine out of the water, squeeze out extra liquid and stir into the hot milk. Leave to cool for 10 minutes.
2. 2. Whisk in the yogurt, melted chocolate and vanilla extract in a medium bowl and pour into individual serving glasses. Chill in the fridge for approximately 3 hours or until set.
3. 3. To make the sauce, place the jam in a small saucepan with 1 tablespoon of water. Bring to the boil and simmer gently for 5 minutes.
4. 4. Remove from the heat and pass the mixture through a fine sieve. Serve the set panna cotta topped with the lingonberry jam mixture.

• Autumn
• Winter
• Desserts & Baking
• dessert
• Swedish

Ingredients

• US
• METRIC