Chilli chocolate is a mix that is quite common and we all know works well. White chocolate and cardamon is another mix that just works. Now imagine marrying these two flavours together and you get this amazingly delicious dessert. The chilli and cardamon flavour remind me of an indian style dish, but then you add the two chocolates to the mix and it brings it to a completely new level. The kick that the chocolate delivers is then balanced out by the rich creaminess of the panna cotta, but then you get a extra spiciness and chocolatyness (I’m pretty certain that’s not a word, but for now it is).
This is a great dessert for people who don’t want something to sweet but still want dessert. The sugary sweetness that normally comes with a panna cotta gets balanced out by the normally savoury flavours of chilli and cardamon. Although they can be a bit time consuming they are well worth the effort. When I make desserts I tend to make sure there are at least three textures/elements. In this dish you have the panna cotta, the cookie crumble and then the choc chilli ganache. All in all I highly recommend that you try making something of this style, even experiment a bit.
1 3/4cups heavy cream
2 gelatine leaves
2 tbsps sugar
1 pinch salt
100g dark chocolate
50g white chocolate
4 cardamon pods
1 small chilli
6 chocolate biscuits
1 tbsp butter, melted
1 tsp cayenne pepper
A couple of frozen raspberries, crushed
- Start by dividing the cream and sugar into two different saucepans, add the cardamon pods to one and the halved chilli to the other and simmer over low heat. Add the 2 gelatine leaves to a bowl of cold water while the cream is heating. Once simmering, add the white chocolate to one saucepan and 50g of dark chocolate to another. Stir until melted. Add one gelatine leaf to each saucepan and stir until dissolved. Strain the mix through a sieve. Now for the tricky part, pour both mixtures into the desired moulds or cups at the same time. Put in the fridge for 5 hours or overnight, or if you feel like cheating a bit you could put them in the freezer for 1 1/2 hours (I do this lots).
- While the panna cottas are setting make the crumble. To make the crumble first crush the biscuits however you want as long as they are a rough crumb by the end, I quite enjoy placing them between two sheets of baking paper and crushing them with a rolling pin. Once crushed add the butter and mix through. Set aside until serving.
- To make the choc chilli ganache melt the remaining chocolate in a double boiler, I don’t use a proper one, I just put a glass bowl over a saucepan of simmering water. Once melted add the cayenne pepper and stir thoroughly, both for your guests sake and your own. When making this the first time I added to much cayenne and forgot that it was very spicy, so smart little me decided to scoop up the left over ganache and eat it all….. It was hot!
- To serve grab a small handful of the crumble and make a rough mound on the plate. To get the panna cottas out put your mould in in very hot water for 7 seconds and then turn upside down and either shake or tap it until the panna cotta comes out, place on the crumble. Drizzle the chocolate ganache around the plate and add some crushed raspberries.
Now sit back and enjoy the toils of your labour. 🙂