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Bourbon and Chocolate Pannacotta


  • Compote


  • 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:

  • 1.

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


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Andrew Graham

Fortified Wines, Dessert Wines and Sparkling Reds are the best wines to pair with Bourbon and Chocolate Pannacotta.


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