• Panna Cotta
  • 500 ml fresh cream
  • 150 ml milk
  • 25 g sugar
  • 150 g white chocolate
  • 4 leaf Gelatine
  • -----
  • Orange Jellies:
  • 500 ml fresh orange juice
  • Zest of 2 oranges
  • 100 g sugar
  • 1 teaspoon agar-agar powder
  • -----
  • Dark Chocolate Mousse
  • 300 g dark chocolate, chopped
  • 4 egg whites
  • 2 tablespoon sugar

The white chocolate Panna Cotta with jellies is much more than just a dessert. This semester’s bride Molly, requested for a ‘fairytale’ themed wedding. The butterfly themed dessert designed by head chef, Andreas kurfurst, can said to be the cherry on the cake since it will fulfill Molly’s dream of having a fairytale wedding.


For panna cotta, heat milk and cream. Soften gelatine leaves in cold water. Drain and add leaves to hot crème/milk. Add chopped white chocolate and sugar and stir till all is dissolved. Chill till almost set and pour into clean moulds. Refrigerate for at least and hour or until set.

For orange jellies, heat orange juice and zest with sugar. When almost boiling, add powdered agar-agar. Pour into cold mould, lined with cling-film and refrigerate till set. Cut into small cubes.

For the Dark Chocolate mousse, melt chopped chocolate in a bowl set over hot water, taking care not to let any water drip into chocolate. When melted, set aside.Whip egg whites with Mixer till light, add sugar and beat for another 5 minutes or sugar is dissolved and egg whites are firm. Carefully fold in the egg whites in 3 batches into chocolate. Pour into a dish and let chill for an hour.

To plate, dip panna cotta mould shortly into hot water, but not letting any water tip over into the creme, so panna cotta can be removed easily from the mould. Put creme onto the serving plate. Add orange jelly cubes and tuile pastry for decoration. Scoop a small chocolate mousse ball and set on the plate.

Garnish further with white chocolate shavings and strawberry sauce