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Chocolate and Chilli Panna Cotta with Glazed Orange Segments
Rare Recipe from Grant Mulholland, The Hand at Llanarmon
Head Chef at The Hand Grant Mulholland has built a strong reputation for superb cuisine, freshly prepared with informal flair and generosity. He's been awarded not only an AA Rosette for 'culinary excellence', but also an AA Egg-cup for 'outstanding breakfasts'.
Chocolate and Chilli Panna Cotta with Glazed Orange Segments (serves 4)
INGREDIENTS
- 325ml double cream
- 125ml milk
- 3 leaves gelatine
- 75g good quality dark chocolate
- 75g caster sugar
- Chilli powder to taste – approximately 2 pinches
- Fresh orange cut into fine segments
- 25g brown sugar
METHOD
- Soften the gelatine leaves in cold water. Slowly bring to the boil the cream, milk, chocolate and sugar. Squeeze the excess water out of the leaves and add them to the hot cream mixture. Whisk the mixture thoroughly.
- Strain the mixture into a jug and whisk in the chilli powder. Pour into 5cm dariole moulds and chill for 3 – 4 hours
- Sprinkle the orange segments with brown sugar and caramelise under a grill.
- When ready to serve, stand the moulds in boiling water for about 10 seconds to release the panna cotta. Serve with the orange segments and, maybe, some good quality vanilla ice-cream.