Ingredients
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Pannacotta
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300 ml double Cream
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200 ml full-fat Milk
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2 Leaf Gelatine
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1 Vanilla Pod
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200 g white Chocolate
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1 tsp Saffron
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Passion Fruit and Chilli Syrup
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6 Passion Fruit
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500 ml Water
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150 g Granulated Sugar
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1 Red Chillies
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2 Lime
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Chocolate and Cardamom Sauce
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500 ml Water
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100 g Granulated Sugar
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50 g Glucose
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500 g Dark Chocolate
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8 Cardamom
Directions
Steps
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1
Done
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PannacottaHeat the cream and milk with the vanilla pod, split lengthways, and the saffron. |
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2
Done
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When the pan starts to boil, remove from the heat and add the softened gelatine, stirring gently. |
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3
Done
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Let the mixture cool to 60°C, then add the chocolate and let it melt, stirring gently. |
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4
Done
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Leave it to cool to room temperature, then strain the mix to remove the saffron and vanilla pod. |
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5
Done
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Pour it into moulds and let them set in the fridge. |
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6
Done
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Passion Fruit and Chilli SyrupScoop out the seed and pulp from the passion fruit and put it in a pan with the water, sugar, lime zest and juice. |
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7
Done
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Bring to the boil and simmer for 5 minutes. |
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8
Done
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Strain to remove the seeds, add the chilli and cool. |
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9
Done
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Chocolate and Cardamom SauceBruise the cardamom pods, then put them in a pan and add the sugar, glucose and water. |
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10
Done
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Bring to the boil, then add the chocolate and whisk until it melts. Leave it to cool and then strain. |
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11
Done
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To ServeAssemble as shown. |
