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Looking for the perfect dessert to create at home for Mother’s Day?
Our Pastry Chef, Pinky shares a recipe for a vanilla and white chocolate panna cotta to serve with raspberries and ice cream, or even a drizzle of salted caramel sauce.
For six people
600ml double cream
75 grams of caster sugar
1 vanilla pod
11 grams of gelatine leaves
100 grams white chocolate
Soak gelatine with cold water
In a pan, put the milk, cream, sugar and vanilla seed and bring to the boil
Squeeze the gelatine to remove excess water and whisk in to cream mixture whilst hot.
Chop chocolate into small pieces and add a small piece at a time until it is all melted.
Pour into ramekins and set for 24 hours.
Serve with red berries and ice-cream – or a drizzle of salted caramel sauce.
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