This is a sugar free recipe for white chocolate panna cotta with cherry compote. The tart sour cherry compote balance up the sweet, creamy and rich white chocolate panna cotta.
Time: 20 minutes + 4 hours to set
White Chocolate Panna Cotta:
5 oz sugar free stevia or tagatose white chocolate
1/2 cup (120 ml) 20% cream
1/2 vanilla pod, only seeds
1 tablespoon tagatose
1 sheet gelatine
In a small bowl, soak the gelatin in water and let stand until softened, about 5 minutes. Cook the cream and white chocolate over very low heat just until the chocolate is melted. shake of water from the gelatin and add to the pot, stir until it is dissolved. Pour the panna cotta into 4 glasses and refrigerate them until they are set, about 4 hours.
7 oz. (200 g) sour cherries, pits removed
2-3 tablespoons tagatose
1 teaspoon locust bean gum
In a medium stainless-steel saucepan, combine the cherries and 2 tablespoons tagatose and bring to a simmer over medium heat. Keep it at a simmer until the cherries are just tender, 5 – 10 minutes. Add the locust bean gum, and let it simmer for one more minute. Taste to see if it need more tagatose, some cherries are quite sour. Pour the compote into a glass or stainless-steel bowl and let cool.
Top the Panna Cotta with cherry compote and serve.