This week's recipe by Chef Nigel will prove very popular this Easter! Finish off your Easter dinner with Chef Nigel’s Blueberry Panna Cotta, Baileys® White Chocolate Ganache
For the panna cotta
3 Gelatine leaves
250ml Double cream
1 Vanilla pod, split lengthways, seeds removed
50g Blueberry puree
For the Baileys® white chocolate ganache
1L Whipping cream
220g White baking chocolate
For the panna cotta:
For the panna cotta, soak the gelatine leaves in a little cold water until soft. Place the milk, double cream, vanilla pod and seeds, sugar and blueberry puree into a pan and bring to a simmer. Remove the vanilla pod and discard. Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved. Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.
For the Baileys® white chocolate ganache:
Break up and place the white chocolate into a microwave safe bowl and heat in the microwave at 50% power for 3 minutes. Heat the whipping cream separately, in another microwave safe bowl for 2-3 minutes or until warm. Combine the warm whipping cream with the melted white chocolate, add in the Baileys® and stir well. Then continue to cook in 20 second intervals until the white chocolate is incorporated into the whipping cream, stirring each time. There should not be any lumps in your white chocolate, this could take another 2-3 minutes. Cool on a counter, pour into large mixing stand bowl, cover and chill in your refrigerator for 24 hours. Once the white chocolate ganache is chilled (it will be soft and not solid like regular chocolate ganache), use the whisk attachment on your stand mixer and whip on low speed and gradually working up to high speed until the ganache is light and fluffy and reaches stiff peaks.
To serve, turn each panna cotta out onto a serving plate and top with ganache. Enjoy!