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Bourbon and Chocolate Pannacotta


  • 500ml full cream milk

  • 2 shots of bourbon

  • 2 tbsp castor sugar

  • 2 1/2 tbsp powdered gelatine

  • 50g grated chocolate

  • Compote

  • 1/2 long green chilli seeded and chopped

  • 1 can mango cheeks

  • 2 tbsp maple syrup

  • Juice and zest of one lime


  • 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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