White Chocolate Panna Cotta with Marinated Strawberries, Almond Tuille and White Peach Sorbet - Chef Recipe by Andre Mahe

White Chocolate Panna Cotta with Marinated Strawberries, Almond Tuille and White Peach Sorbet - Chef Recipe by Andre Mahe


Panna Cotta:

600mL 35% whipping cream
25g caster sugar
200g chopped white chocolate
4g or 2/3 titanium gelatin sheet

Marinated Strawberries:

6 large sized fresh strawberries
1 lime juiced and zested

Almond Tuille:

200g glucose syrup
100g castor sugar
20g almond flakes

White Peach Sorbet:

200g white peach puree (this can be purchased at most fine food stores, strawberry or raspberry can also substitute)
100g caster sugar
100g water
15g glucose syrup
1 lime, juiced


Panna Cotta:

Start by soaking the gelatin in a small bowl of iced water in order to soften. While the gelatin is soaking, in a medium sauce pot add the cream and sugar. Bring to the boil on a medium to high heat making sure the sugar has dissolved and remove from the heat.

In a medium mixing bowl add the chopped white chocolate and pour the hot cream over the chocolate. Using a rubber spatula, gently stir the mixture until smooth and silky. Remove the gelatin from the iced water and squeeze to remove any excess water, add to the chocolate mixture and continue stirring to be sure the gelatin has dissolved.

Pour the mix into any shape pastry molds that are approximately 120 ml in size. Set in the refrigerator for 4 hours to set.

Almond Tuilles:

Heat the glucose and sugar in a medium sauce pot until it reaches 140 degrees. Add the almond flakes and pour on to a silicone mat. Let cool to room temperature.

Once it has cooled completely process in a food processor into a fine powder. Preheat oven to 160 degrees. Using a coarse sieve, sift the powder onto a lined baking tray in a thin layer around 2mm thick.

Bake in the oven until light golden in color and crispy, let cool and break into shards. Store in an air tight container and reserve for garnishing.


In a medium sauce pot over high heat, combine the sugar, water and lime juice and whisk together making sure the sugar has dissolved and bring to the boil.

Once boiling lower the temperature to a low simmer and add the glucose whisking to dissolve. Add the fruit puree and whisk until thoroughly incorporated and remove from the heat.

Pour the mixture in a medium sized mixing bowl and whisk over an ice water bath in order to cool to 3 degrees. Transfer the mixture to an ice cream machine and churn until frozen. Keep the sorbet in the freezer for at least 1 hour or until ready to serve.


Wash the fresh berries and remove the stems. Dice into 1 cm cubes and place into a small mixing bowl. Zest and juice the lime over the berries and mix gently to marinate. Reserve in the fridge for 10 minutes to infuse.

To Plate:

Place a small sauce pot of water over low heat to simmer. Take the set panna cotta mold and dip into the simmering water for 2-3 seconds in order to loosen from the mold and turn it out onto the plate.

Spoon the marinated strawberries into 3 random sized piles around the panna cotta. Break the almond tuille shards into bite size pieces and gently insert the pieces into the sides of the panna cotta randomly.

Scoop the sorbet onto one of the piles of strawberry. Garnish with fresh mint or lemon balm leaves. Dust the panna cotta and almond shards with powdered sugar and enjoy!


Ice cream machine.

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