Recipe: Naartjie Panna Cotta With White Chocolate Rocks

IMAGES © Jan Hendrik van der Westhuizen 2016 / Restaurant JAN

Makes: 12 medium-sized glasses

Difficulty: Easy

Prep time: 30 min + 2 hr chilling

Cooking time: 10 min

INGREDIENTS

• 1 L cream
• 300 ml milk
• 400 g granulated sugar
• Zest and juice of 2 naartjies
• Zest and juice of 2 lemons
• 8 leaves gelatine

Rice Krispies and White Chocolate Rocks

• 200 g white chocolate, broken into pieces
• 125 g Rice Krispies
• 50 g desiccated coconut

METHOD

Place the cream, milk, sugar and the juice and zests of the naartjies and lemons (reserve some of the naartjie zest for garnishing) in a large saucepan over medium heat and stir until well combined. Soften the gelatine leaves in cold water, then mix into the milk and cream and whisk gently until the gelatine has melted. Use individual glasses of your choice and pour in the mixture until it reaches just above halfway. Refrigerate for 2 hours until set.

For the rocks, melt the chocolate in a saucepan over low heat (or in a bowl in the microwave). Remove from the heat and stir in the Rice Krispies and coconut. Spoon the mixture into small rock shapes, sprinkle with naartjie zest and leave to cool.

To serve, garnish the panna cottas with flower petals and top each one with a chocolate rock.

Extracted from JAN: A Breath of French Air by Jan Hendrik van der Westhuizen (R395, Struik Lifestyle).

Read more about Africa’s first Michelin-star chef on pages 122 and 123 in the latest issue of VISI (VISI 83). You can also WIN a copy of JAN: A Breath of French Air right here.