White chocolate Panna Cotta with physalis

Name: White chocolate Panna Cotta with physalis
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 sheets Gelatine; 1 Vanilla pod; 80 g white couverture; 50 g Sugar; 250 ml Milk; 250 g Cream yoghurt; 4 P; 7-10 Tbsp white chocolate chips; 7-10 Tbsp Icing sugar

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 sheets Gelatine
1 Vanilla pod
80 g white couverture
50 g Sugar
250 ml Milk
250 g Cream yoghurt
4 P
7-10 Tbsp white chocolate chips
7-10 Tbsp Icing sugar

Directions

1
Soak gelatine in cold water. Cut the vanilla pod lengthwise and scrape out the pulp with the back of a knife. Coarsely chop the chocolate coating, put it in a pot with sugar, vanilla pulp and milk, melt it at low heat while stirring.
2
Squeeze the gelatine and dissolve in the hot milk. Stir in yoghurt. Divide the mixture into 4 glasses (each containing approx. 150 ml). Chill for at least 4 hours.
3
Loosen the covering of the physalis and strip it outwards. Decorate Panna Cotta with physalis and white chocolate shavings, dust with icing sugar.