Name: White Chocolate and Saffron Pannacotta, Passion Fruit and Chilli Syrup, Chocolate and Cardamom Sauce
Ingredients: 50 g glucose; 100 g granulated sugar; 8 cardamom pods; 500 g dark chocolate; 200 g white chocolate; 1 vanilla pod; 6 passion fruit; 1 tsp saffron threads; 150 g granulated sugar; 500ml water; 2 limes; 1 red chilli, finely chopped; 300ml double cream; 200ml full-fat milk; 2 leaves of gelatine, soaked in cold water for five minutes

Preparation info

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Pannacotta

300ml double cream
200ml full-fat milk
2

Dessert
Vegetarian
Gluten-free

Method

Pannacotta

Heat the cream and milk with the vanilla pod, split lengthways, and the saffron.
When the pan starts to boil, remove from the heat and add the softened gelatine, stirring gently.
Let the mixture cool to 60°C, then add the chocolate and let it melt, stirring gently.
Leave it to co