Panna Cotta with White Chocolate & Melon

Nutritional Information

Contains 520 Kcal, 6g Protein, 33g Carbohydrates, 39g Fat

• Place the gelatine in cold water for approx. 5 mins. Cut open the vanilla pod lengthways, scrape out the seeds, combine with the cream, milk and sugar and bring to the boil, reduce the heat, boil down to approx. 400 ml, remove the pan from the heat. Break the chocolate into pieces, add to the hot mixture, stirring as the chocolate melts. Drain the gelatine, stir into the hot mixture, then pour the mixture through a sieve into a measuring jug. Rinse 4 ramekins (each with approx. 150 ml capacity) in cold water. Pour the mixture into the ramekins. Cool completely, cover and leave to set in the fridge for approx. 4 hrs.

• Halve the melon and remove seeds. Cut half of the melon pulp into slices and/or scoop out half of it into balls. Cut the remaining melon pulp into pieces, combine with the lemon juice and honey, then puree until smooth. Serving: Carefully slide a knife around the edges of the panna cotta. Briefly dip the ramekins in hot water. Turn out the panna cotta onto plates. Decorate with the melon puree and melon segments. Grate the chocolate into chips and add for decoration.