Mark Tilling

White Chocolate and Saffron Pannacotta, Passion Fruit and Chilli Syrup, Chocolate and Cardamom Sauce

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Preparation info

  • Difficulty

    Complex

Appears in

The Chef Book

The Chef Book

By Chef Magazine

Published 2015

  • About

Ingredients

Pannacotta

  • 300ml double cream
  • 200ml full-fat milk
  • 2 leaves of gelatine, soaked in cold water for five minutes
  • 1 vanilla pod
  • 200 g white chocolate
  • 1 tsp saffron threads

Passion Fruit and Chilli Syrup

  • 6 passion fruit
  • 500ml water
  • 150 g granulated sugar
  • 1 red chilli, finely chopped
  • 2 limes

Chocolate and Cardamom Sauce

  • 500ml water
  • 100 g granulated sugar
  • 50 g glucose
  • 500 g dark chocolate
  • 8 cardamom pods

Method

Pannacotta

  1. Heat the cream and milk with the vanilla pod, split lengthways, and the saffron.
  2. When the pan starts to boil, remove from the heat and add the softened gelatine, stirring gently.
  3. Let the mixture cool to 60°C, then add the chocolate and let it melt, stirring gently.
  4. Leave it to cool to room temperature, then strain the mix to remove the saffron and vanilla pod.
  5. Pour it into moulds and let them set in the fridge.

Passion Fruit and Chilli Syrup

  1. Scoop out the seed and pulp from the passion fruit and put it in a pan with the water, sugar, lime zest and juice.
  2. Bring to the boil and simmer for 5 minutes.
  3. Strain to remove the seeds, add the chilli and cool.

Chocolate and Cardamom Sauce

  1. Bruise the cardamom pods, then put them in a pan and add the sugar, glucose and water.
  2. Bring to the boil, then add the chocolate and whisk until it melts.
  3. Leave it to cool and then strain.

To Serve

Assemble as shown.

Yes Chef! Magazine / Issue 2 / July / 2007

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