White chocolate, cardamom and rose pannacotta

White chocolate, cardamom and rose pannacotta

By
From
Reza’s Indian Spice
Serves
6

This is such a lovely dish. If you can melt chocolate, you can make this impressive and delicious pudding, as the gelatine does all the hard work for you. Any sort of chocolate works fabulously with cardamom. Rose syrup can be very sweet on its own but, cut with lime juice as it is here, it makes the perfect, fragrant accompaniment. If you can’t find rose syrup, make a simple sugar syrup and flavour to taste with rose water. Together, the pannacotta and syrup form a wonderful balance of sweet, sharp and aromatic. Use any berries in season; all should work well.

Ingredients

Quantity Ingredient

For the pannacotta

Quantity Ingredient
200g for the pannacotta, such as Valrhona
400ml whipping cream
200ml whole milk
75g caster sugar
1 teaspoon ground cardamom seeds
3 gelatine leaves

For the rose syrup

Quantity Ingredient
6 tablespoons rose syrup
1/2 teaspoon ground cardamom seeds
1 lime, finely grated zest and juiced

To serve

Quantity Ingredient
24 strawberries, hulled and halved, or quartered if large
24 raspberries
6 sprigs redcurrants
1-2 tablespoons slivered pistachios

Method

  1. Melt the chocolate with the cream, milk and sugar in a heatproof bowl suspended over a saucepan of gently simmering water. Make sure the base of the bowl does not touch the water. Once melted, whisk until the sugar dissolves, then stir in the cardamom.
  2. Meanwhile, soak the gelatine leaves in cold water for five minutes, until soft and pliable. Squeeze out excess water and add to the chocolate mixture. Stir until the gelatine has dissolved. Strain the mixture through a fine sieve and pour into six moulds, each about 150ml in capacity. Allow to cool, then refrigerate for at least four hours, until set.
  3. Put all the ingredients for the rose syrup into a pan with 2 tbsp water. Bring to the boil, then remove from the heat and set aside to infuse for 30 minutes. Strain through a fine sieve.
  4. Turn out the pannacottas; this is easier if you first dip the moulds into very hot water. Place one pannacotta in the centre of each of six plates. Spoon around the rose syrup. Arrange the berries and currants around and sprinkle with the pistachios.
Tags:
Indian
spice
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