Tricolor Panna Cotta

Ingredients

White Chocolate Panna Cotta:

• 600g Anchor Chef's Classic Whipping Cream
• 150g milk
• 75g castor sugar
• 1 vanilla pod
• 100g white chocolate
• 4g gelatine powder (200 Bloom)
• 24g water for dissolving the gelatine

Blueberry Panna Cotta:

• 600g Anchor Chef's Classic Whipping Cream
• 150g blueberry puree
• 75g castor sugar
• 1 vanilla pod
• 100g white chocolate
• 4g gelatine powder (200 Bloom)
• 24g water for dissolving the gelatine

Blackberry Panna Cotta:

• 600g Anchor Chef's Classic Whipping Cream
• 150g blackberry puree
• 75g castor sugar
• 1 vanilla pod
• 100g white chocolate
• 4g gelatine powder (200 Bloom)
• 24g water for dissolving the gelatine

Blackberry Gelee:

• 150g blackberry puree
• 15g orange juice
• 3g gelatine powder (200 Bloom)
• 30g water for dissolving the gelatine

Method

White Chocolate Panna Cotta:

• Combine milk, sugar, cream and the vanilla pod and bring to a boil, simmer till sugar is dissolved. 
• Take from heat. Add the white chocolate, still slowly till smooth mixture.
• Add dissolved and heated gelatine. Pass through a sieve.

Blueberry Panna Cotta:

• Combine blueberry puree, sugar, cream and the vanilla pod and bring to a boil, simmer till sugar is dissolved. 
• Take from heat. Add the white chocolate, still slowly till smooth mixture.
• Add dissolved and heated gelatine. Pass through a sieve.

Blackberry Panna Cotta:

• Combine blackberry puree, sugar, cream and the vanilla pod and bring to a boil, simmer till sugar is dissolved. 
• Take from heat. Add the white chocolate, still slowly till smooth mixture.
• Add dissolved and heated gelatine. Pass through a sieve.

Blackberry Gelee:

• Blend the ingredients together, add the dissolved gelatine and set aside.

Assembly:

• Prepare all 3 pannacotta recipes. Pour in a glass first layer (white).
• Let it set in fridge, when fully set, pour on the next(blueberry). 
• Set in fridge and then the last (Blackberry). When totally set pour on the blackberry gelee.

Decoration:

• Add fresh berries, chocolate garnish and herbs as decoration.