White Chocolate Panna Cotta

Panna Cotta has got to be one of my favourite desserts. I don?t eat it all too often anymore because Jesse really doesn?t like it that much but he totally devoured this version. When I have the chance to make them because friends are coming over I am so excited. This white chocolate and vanilla version is topped with passionfruit coulis and made in my brand new amazing silicone dariole moulds. They are a fabulous way to make dessert making so much more fun and you can use the set of 8 to create this Thermomix recipe so easily at home.
The silicone dariole moulds are made of premium silicone and much thicker than others you can get on the market to make sure you have a sturdy mould to create desserts to perfection. You can get them here now. They are also suitable for steaming, baking and freezing and you can conveniently put them in the dishwasher straight after usage. My top tip for using the silicone dariole moulds is to simply rinse them in ice cold water before you add the Panna Cotta mixture so that they release very easily later on.
8 gelatine leaves (or 15g gelatine powder)
100 g white chocolate (in small chunks)
80 g caster sugar (or raw sugar)
500 g whole milk
2 tsp vanilla bean paste (or 2 vanilla beans, seeds scraped)
250 g double cream (or thickened cream)
200 g passionfruit (flesh or juice only)
100 g caster sugar
10 g lemon juice
1 ripe mango (sliced for serving)

For the Panna Cotta place the gelatine leaves in...