Gü Puds at Taste of London Winter 2015

The collection features six hand-crafted chocolate baubles encasing individual, melt-in-the-mouth chocolate delectables taking you from the delights of crushed lemon and bergamot ganache to the finest Tanzanian chocolate.

As a big fan of Gü Puds, I had an opportunity to taste some of their products and watch some alternative festive creations being made in person. At this year’s Taste of London Winter 2014, Gü appeared for the first time hosting a series of Master Classes over the winter festive foodie weekend. Head Chef Fred Ponnavoy, demonstrated three simple Christmas desserts from start to finish giving advice on where best to buy ingredients and tips in successfully creating these delicious treats!

White Chocolate Panna Cotta with Gingerbread Caramel and Apple Cider Granita

Prep time: 45 min | Cook time:  3 hr | Total time: 3hr 45min 

serve 4-6



  • 320G honey
  • 1 large egg
  • 110g unsalted butter
  • 130g fresh whole milk
  • 270g plain flour
  • 9g bicarbonate of soda
  • 6g ground cinnamon
  • 1g ground cloves
  • 1g ground cardamom
  • 2g ground ginger


  • 300ml double cream
  • 90ml milk
  • 60g white chocolate
  • 15g caster sugar
  • 32ml water
  • 4g gelatine leaves (soaked in cold water)


  • 100g caster sugar
  • 150ml whipping cream
  • 35g diced gingerbread


  • 250ml apple cider (get the best quality you can)
  • 15g caster sugar
  • 15ml water



  1. Preheat your oven to 160˚C. Melt the butter and let it cool
  2. In a saucepan, heat the honey to 50˚C. Sift together flour and baking powder and the spices. In a food processor or bowl , beat the egg with the honey until light.
  3. Add the butter &the milk
  4. Finally, add the dry ingredients and smooth the mixture using a mixer or whisk.
  5. Bake for about 50 minutes and check the baking towards the end using the tip of a knife. If the knife comes out clean the gingerbread is baked.


  1. Heat the cream and milk in a pan over medium heat until the mixture is almost simmering
  2.  Reduce heat to low and stir in the white chocolate and sugar until the ingredients have melted and the mixture is well combined.
  3. Remove the pan from the heat and add the soaked gelatine leaves. Stir until the gelatine leaves have melted then set the mixture aside until it has completely cooled.
  4. Pour the pannacotta mixture into ramekins, then chill in the fridge for a few hours or, until set firm.


  1. Put the sugar into a pan over a medium heat and leave it until the edges start to melt. Resist the almost, unbearable urge to stir. It will melt unevenly at first
  2. Once there are large patches of molten sugar, swirl, the pan, dragging the dry sugar into the wet until even. Let it reach a nice amber colour then carefully add the cream.
  3. When all the cream is added, bring back to the boil. Add the gingerbread and whisk using a hand blender. Pass through a fine sieve. Place the caramel in an airtight container and keep in the fridge until needed.


  1. Simmer the water  and sugar together to create a syrup. Mix the syrup with the cider.
  2. Pour into a dish and freeze until needed. great the granita with a fork to create shards of ice serve immediately


Serve the panna cotta with a drizzle of caramel and crumbs of gingerbread. Serve the granita in a separate bowl.

FIND MORE: Follow the link to view online or sign up to Issuu to download for free to print! Gü Stylish Festive Desserts


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