White cho­co­late and car­damom pan­na­cotta

Living Etc - - ENTERTAINING / ETC -

For the sauce * 200g fresh or frozen rasp­ber­ries * 2 tbsp caster su­gar * ½ lemon, juice only

For the pan­na­cotta * A lit­tle flavour­less

oil, to grease the moulds, if needed * 650ml double cream * 325ml whole milk * ½ vanilla pod * 4 green car­damom pods, lightly crushed * 4 leaves gela­tine * 180g white cho­co­late, chopped * 1 tbsp caster su­gar * 3 ripe figs, torn in

half, to serve * To make the sauce, blend the rasp­ber­ries, su­gar and lemon to­gether with 2 ta­ble­spoons of wa­ter. Pass through a sieve to re­move the seeds. Chill the sauce un­til needed.

Have ready six 150ml pud­ding moulds (grease th­ese very lightly with oil if you wish to turn out the pan­na­cotta) or small cups, jars or bowls (no need to grease if you wish to serve the pan­na­cotta in them). Put the cream, milk, vanilla pod and car­damom pods in a saucepan, bring to the boil and im­me­di­ately re­move from the heat. Set aside to in­fuse for 20 min­utes.

Drop the gela­tine leaves, one by one, into a bowl of cold wa­ter and set aside to soften for 5 min­utes. Mean­while, strain the in­fused cream to re­move the vanilla and car­damom pods and re­turn the cream to the pan. Add the cho­co­late and stir over a low heat un­til it has melted but don’t al­low it to boil.

Drain the gela­tine leaves and squeeze out any ex­cess wa­ter. Stir the gela­tine into the hot cream off the heat un­til com­pletely dis­solved. Di­vide the mix­ture be­tween your cho­sen con­tain­ers. Chill for 4 hours or overnight, un­til set. If turn­ing out the pan­na­cotta, dip the out­sides of the moulds into hot wa­ter for a few sec­onds then turn each one up­side down on a serv­ing plate and re­move the mould. Spoon a lit­tle of the sauce over and serve with a torn fig half.

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