Story: Chef Aldren's White Chocolate Camel Milk Pannacotta with Macerated Strawberries and Honeycomb
Episode: 13
Presenter: Tracy Vo
Air Date: 10th September

RECIPE

White Chocolate Camel Milk Pannacotta with Macerated Strawberries and Honeycomb

Serves 9

Ingredients

• 800ml camel milk
• 150ml cooking cream
• 4 egg yolks only (at room temperature)
• 60g sugar
• 3 gelatine sheets (soak in a bit of water)
• 140g white chocolate

Macerated Strawberries

• 1 punnet of strawberries
• 30g sugar
• 70ml Cointreau
• Honeycomb as desired

Method

1. First, semi-melt the chocolate in the microwave or over a double boiler in a plastic bowl.
2. Whisk the sugar and egg yolks (which is at room temperature) together in a large bowl. This needs to be whisked for a couple of minutes until it becomes slightly fluffy.
3. Bring the milk and cream to a simmer over medium heat in a saucepan. As soon as it starts to simmer, remove it from the heat. It is important that it only reaches a simmer and NOT a boil.
4. Once removed from the heat, slowly pour the camel milk and cream mixture over the egg yolk mixture while whisking with a handheld whisk. This action will effectively temper the egg yolks.
5. Pour the cream mixture into a saucepan and cook it over medium heat. Remove the mixture from the heat as soon as it reaches the desired temperature of 82c.
6. Once the saucepan is removed it from the heat, immediately pour the cream mixture over the semi-melted chocolate. Then, using a rubber spatula stir the mixture together.
7. Once thoroughly mixed, finally add the soaked gelatine sheets making sure that all the water is squeezed out from the sheets
8. Pass the mixture through a fine sieve to remove any lumps before placing the cream into moulds. Place the moulds in the refrigerator for at least six hours.