White Chocolate Panna Cotta with Figs and Pomegranate Jewels

Method:

Sponge the gelatine in the cold water.

Melt the white chocolate in a bowl over hot water.

Heat the cream, milk and salt to just below boiling point.

Add the sponged gelatine and stir in well with a whisk.

Add this mixture to the warm melted chocolate and whisk well to blend.

Pour into 4 - 5 lightly sprayed silicone moulds or teacups. Cover with clingfilm and refrigerate overnight.

Using a wide clean paint brush, dip it into the melted dark chocolate and paint a bold smear onto each plate. Leave the chocolate to harden. Loosen the edges of the panna cotta. Invert the moulds on top of the chocolate smear and turn or shake out the panna cotta. Using the remaining melted chocolate, spoon it into a sandwich bag, cut a small hole in one corner and pipe over the panna cotta. Add figs and pomegranate seeds.

Blow over some gold dust.

If you are not a white chocolate fan, leave it out and add 3 T (45 ml) sugar or honey. Replace the milk with full cream plain yoghurt.