Kitchen @ Gorey’s Belgian Chocolate & Chilli Panna Cotta, Wexford Raspberry Curd, Candied Chilli

  • Soak gelatine in cold water for aprox 5 mins
  • Mix the cream, milk, sugar, cocoa & chilli powder together, bring to the boil, take off heat and add the softened gelatine, poor in to glasses or moulds, and leave to cool then refrigerate
Raspberry Curd
  • Blend raspberries, drain through a muslin cloth or fine strainer. Mix the egg yolks sugar & raspberry puree together simmer until it begins to thicken remove from heat add the butter, leave to cool & set
Candied Chilli 
  • Mix water & sugar together bring to the boil over a high heat to make sugar syrup add the strips of chilli and simmer for 5 mins. Remove chilli from the syrup leave to cool on baking paper till cool & crisp