Saturday, 18 April 2015

Chilli-chocolate panna cotta

Technology can, when in fully working order, be a marvellous thing. Take this blog post for one. Just like that it burst into the internet and onto your screens without me even needing to be at my computer! I'm currently actually not even in the same country as my computer - while she's enjoying some much-needed down time, we're enjoying Riga and everything they have to offer for a foodie!

So, in case you don't follow us on Instagram yet, do it now. Today's schedule includes a trip to a winery among other things!

Another equally marvellous thing is chocolate. Having recently made rather a triumphant entrance in our kitchen, panna cotta is something we've been feasting on quite a bit. Latest version was this Mexican-inspired chocolate pannacotta which gets some lovely heat from... yep, you guessed it: chilli! Aye caramba!

Serves 3-4

Chilli and chocolate panna cotta:

120 g milk chocolate
2,5 dl cream
0,75 dl milk
1 generous tbsp sugar
1 large red chilli, halved and seeds removed
1 gelatin leaf

For serving: chocolate shavings

Leave the gelatin to soak in cold water. Melt chocolate over simmering water. Measure rest of the ingredients (apart from the gelatin) into another pot and bring to boil. If you want some real kick to your pud, remove the pot from the heat, cover and let chilli infuse the cream mixture for 15 minutes. Then remove the chilli and re-heat.

Squeeze out excess liquid off the gelatin and dissolve into the hot cream mixture. Start adding the cream mixture into the chocolate, little bit at a time. Pour into ramekins and chill until set (a couple of hours).

Serve with chocolate shavings. Or those divine almond shards!




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