Catherine Fulvio's White Chocolate Panna Cotta

Method

Speaking about her recipe for white chocolate Panna Cotta with lime syrup and poppy seed brittle: "This is a lovely dessert and it's no too rich to finish a lunch or dinner with".

1. Line a small baking tray with parchment. To make the brittle, place the sugar in a shallow non-stick pan over a medium-high heat and let it melt and turn golden without stirring. This will take about 3 to 4 minutes.
2. Remove from the heat, stir the poppy seeds into it and pour straight out onto the parchment sheet. Set aside to cool completely before cracking into shards.
3. To make the panna cotta, place the white chocolate drops, cream, sugar and vanilla into a medium saucepan over a medium heat and heat until the chocolate is melted, stirring often. Remove from the heat when melted.
4. Place the gelatine sheets into the cold water and soak for about 2 to 3 minutes until they are softened. Squeeze all the excess water out of the gelatine and place the gelatine into the warm chocolate and cream mixture, stir well and quickly.
5. Pour the warm panna cotta through a sieve into a jug. Fold in the yoghurt and carefully pour into the ramekins, jars, glasses or espresso cups. Place on a tray and place into the fridge to set. This will take at least 4 hours. 
6. To make the syrup, pour the caster sugar, water and lime juice, zest and juice into a small saucepan over a medium heat and bring to the boil, turn the heat down and simmer for about 4 to 5 minutes until a syrup forms. Cool and leave in the fridge.
7. To serve, place a slice of lime onto each ramekin, jar, glass or cup, spoon over a little syrup and place a poppy seed brittle shard into the panna cotta. Serve immediately.