Valentine’s Day is just around the corner (more like across the street, eh?); and this is (hopefully) my contribution for that day’s celebration. Chocolate Chili Pannacotta served with Raspberries and Candied Chilies. 🙂
My husband and I normally just stay home every 14th of February, and share a special bottle of red wine. This year, I am planning on braising some beef or lamb, something warm and comforting, perfect for a very cold day. (I don’t know about you, but in Stockholm, we are still getting -10 degrees Celsius nowadays?!). I will be making some dessert (of course!), and this is the ‘dolce’ that I intend to make – Chocolate Chili Pannacotta. 🙂
It’s creamy chocolate with a kick of chili at the end. No need to look for a specific kind of chili for it, just buy the normal chili powder. It did cross my mind to use the sweet roasted pimiento spice, but I was not that brave (yet 🙂 ). You do not need to be worried that the chili would ruin it, (take my word for it) it certainly will not. The kick of spice at the end of every mouthful lessens the creamy aftertaste of the chocolate; almost like cleansing your palate, ready for the next spoonful. 🙂
You can serve the pannacotta as it is, that is, without the fresh raspberries or the candied chilies – and it still would be an amazing dessert. It goes so well with sparkling wine or red wine. How do I know this? Well, let’s just say I got it from experience when I was testing this recipe numerous times. 🙂
You don’t need to wait for Valentine’s day to make this dessert. If you are craving for a creamy chocolate dessert that is quick and easy to prepare, pannacotta is always a wise option. Just make sure you leave a couple of hours in your plan, for the cream to set. 🙂
- 1 sheet gelatin
- 300 ml cream
- 40 grams white sugar
- 30 grams cocoa powder
- 1 tsp chili powder
- 1/4 cup water
- 1/4 cup sugar
- 1 pc red chili, without seeds, sliced into small and thin pieces
Put gelatin sheet in a bowl and cover with cold water. Set aside until the sheet has turned soft.
Put cream, sugar and cocoa in a small saucepan and put pan over medium heat. Whisk until everything has been combined and the mixture boils. Take the pan off the heat.
Squeeze the water out of the gelatin sheet and add on the pan. Whisk until the gelatin has melted. Strain the mixture.
Pour the strained mixture on your molds or serving glasses and set aside to cool down (around 15 minutes).
Put the molds in the refrigerator for at least 2 hours for the cream to set.
Serve with fresh raspberries or some of the candied chilies (optional).
Put a small saucepan over medium heat and combine water and sugar in the pan.
Once the sugar has melted, add the small pieces of chilies and simmer for around 10 minutes.
Drain the chilies from the pan and set aside, until the pannacotta is ready for serving.
- It is always tricky when using gelatin sheets. For this recipe, I used a sheet of ‘extra gold’ gelatin. I know that there are silver and gold variety as well, and I am not sure how much of those would be enough for this recipe.
- For this recipe, I used three of the high glasses that you see in the pictures above. If you prefer ramekins, four medium-sized ramekins would be enough for this recipe.