- 120g white chocolate
- 250ml cream
- 1 tsp gelatine powder (or 2 leaves)
- 100ml cream cheese
- 1 punnet strawberries, medium size
- ½ bottle Riesling
- 2 tbsp sugar
- extra white chocolate for shavings
Melt the chocolate in a double boiler. Prepare the gelatine according to pack instructions and mix with the cream in a pot, bringing the temperature to no more than about 60 degrees. Stir in the melted chocolate and cream cheese and pour into small moulds. Allow to cool, then refrigerate for 2 hours minimum.
Top and halve the strawberries.
In a pan, heat the Riesling to a little more than blood temperature (± 45º C) while dissolving in the sugar. Add the strawberries, which should steep in the mixture rather than cook.
When the pannacotta has set, immerse the bottom of the moulds in hot water for about 8 seconds, turn out into your hand and place in the middle of a bowl, surround with the strawberry halves and spoonfuls of the Riesling ‘soup’. Garnish with grated white chocolate and a sprig of garden mint.
Rhine Riesling complements this dish.
To shop from a selection of South Africa’s best wines, go to wineofthemonth.co.za
Recipe by Peter Tempelhoff, Photography Warren Heath