Serves 4

I’ve brought this beautiful dessert up to date by amping up the different flavor levels. I’m personally not a fan of some of the bland pannacottas I’ve tasted in the past, so the white chocolate addition and the coulis duo bring a contemporary flair to it . I’ve also made this pannacotta slightly richer than a traditional version, with the addition of the egg yolk. This seems to help handle the richness of the white chocolate and gives a lovely elegant, creamy texture. It also means you need to use less gelatin than traditional versions.

The orange coulis and the chocolate sauce is visually stunning as well as creating a play on taste sensations. This is one sexy dessert.

  • 150gms of caster sugar
  • 100gms white chocolate
  • 100ml milk
  • 400ml double cream
  • 2 tbs of ‘white ‘ Sheridans liquer
  • 2 Vanilla Beans
  • 2 egg yolks
  • 2 leafs gelatin or 2 tsp gelatine powder dissolved in 3 tbs of water

For the orange coulis:

  • Segments of two fresh oranges
  • 3 tbs caster sugar
  • 1 cup orange juice
  • 1 tbs butter

For the Chocolate Sauce:

  • 1 bar of bittersweet dark chocolate
  • 1 tbs of icing sugar
  • 3 tbs of double cream
  • 1 tbs of salted butter




  • Break the white chocolate into small pieces.
  • In a double non stick saucepan, combine the milk, cream, white chocolate, sugar and vanilla bean. Heat on a low to medium heat, stirring gently and letting the white chocolate melt gently into the cream sauce.
  • Bring to a gentle simmer, stirring all the time to ensure the mixture does not catch on the bottom. Boil for a full five minutes as the mixture begins to thicken and reduce down. Take off the heat and remove the vanilla beans.
  • Remove a ladleful of the cream mixture and place in a bowl. Now carefully add 1 egg yolk at a time, whisking vigorously as you don’t want the egg to scramble.
  • Add this mixture carefully back to the rest of the cream mixture, stirring vigorously.
  • Now soak the gelatin in a small bowl of water for 3-4 minutes, squeeze the water out thoroughly and add these, stirring continuously as you do. Alternatively add the dissolved gelatine powder, doing the same.
  • Add the Sheridan’s liquer , stir to combine well and allow this mixture to cool.
  • Now spoon the mixture into some dariole moulds or glass ramekins. Place these on a tray and place in the fridge until set, at least for 4 hours minimum.

For the orange coulis

  • Place the orange segments in a blender and puree into a loose mixture.
  • In a saucepan, melt the butter and add the sugar on a low heat.
  • Stir continuously until it starts to caramelize, taking on a deep brown colour. As soon as the colour changes, add the orange juice and the blended orange puree. Be careful as this mixture may splutter and spit, take care not to burn yourself. Stir continuosly now and let this mixture cook until the coulis begins to thicken. Take off the heat.

For the Chocolate Sauce

  • Break the chocolate into small pieces.
  • In a heavy double saucepan, melt the butter and add the chocolate. Place on a very low heat. Do not stir for the first 1 minute, until you can see just the base of the chocolate beginning to melt.
  • Now stir and you should start to see the chocolate melting. To this now add the egg yolk, stirring well.
  • As this all start to come together, add the cream and whisk vigorously.
  • Bring to a gentle boil and switch off.

Bringing it all together

  • Remove the pannacotta from the fridge. Invert onto your serving plate and if you need a little help tempting it out of the mould place a warm teacloth over the mould. It should come out easily.
  • Now drizzle some orange coulis over and around the pannacotta and swirl some of the chocolate sauce over as well.

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