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James Reeson

Bourbon and Chocolate Pannacotta


Ingredients

Compote

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

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

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

For more information and recipes from this series, click on the following link www.aliveandcooking.com.au

Recipe Rating

4

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