Alive and Cooking
 

Bourbon and Chocolate Panacotta

Send to a friend send to a friend! print print recipe

Ingredients

500ml full cream milk
2 shots of bourbon
2 tbsp castor sugar
2 1/2 tbsp powdered gelatine
50g grated chocolate

Method

1. Combine milk, bourbon and sugar in a saucepan and simmer for 5 minutes (do not boil) and allow to cool.

2. Mix gelatine with 1/2 a cup of boiling water until smooth then thoroughly mix into cooled milk. Stir through grated chocolate then pour into moulds and refrigerate for at least 2 hours (overnight is best).

Compote

Ingredients

1/2 long green chilli seeded and chopped
1 can mango cheeks
2 tbsp maple syrup
Juice and zest of one lime

Method

1. Chop mangoes then combine all ingredients in a bowl and serve with pannacotta.



Bourbon and Chocolate Panacotta