Pineapple and White Chocolate Pannacotta
Add the gelatine leaves in cold water.
Chop the white chocolate and place in a bowl.
Boil cream and sugar. Pour over the white chocolate and stir until chocolate is melted.
Stir in the gelatine leaves. Pour into ramekins and place in the fridge for about 2-3 hours.
Pour the Del Monte® Pineapple Juice into a bowl.
Boil the Del Monte® Pineapple juice and jam sugar and let cool.
When *pannacotta* solidified pour over the cooled juice and apply Del Monte® Pineapple chunks.
Set in the fridge and let it set for approximately 30 minutes.
- 1 ½ leaves of gelatine
- 50g white chocolate
- 3 cups whipping cream
- ½ cup granulated sugar
- 1 cup Del Monte® Pineapple Juice
- 1 cup sugar jam
- 2 cans Del Monte® Pineapple Chunks in juice