Wednesday 13th December 2017
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Serves 4
Preparation time: 20 minutes
Cooking Time: 10 minutes

Ingredients
300g of bitter chocolate, 70% cocoa solid
250g butter
200ml olive oil
145g of egg whites
2 egg yolks
½ gelatine leaf
5g of cocoa
25ml of water
400ml double cream
120g granulated sugar
30g tahini paste
4 gelatine leaves soaked in cold water
200g fresh blueberries
100ml Frangelico liqueur
Vanilla ice cream

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

METHOD
For the Delice: Soak the gelatine in cold water; melt the chocolate with the butter in a water bath, set aside and keep warm.

Squeeze the gelatine and add to the 25ml of warm water to melt.

In a food processor, blitz egg yolks and cocoa. Gently add the olive oil as if you were preparing mayonnaise. Add the gelatine water and whisk the egg whites gently and add them to the chocolate. Place the mixture into plastic rings and refrigerate for 3 hours.

For the Panna cotta:
Place the cream, sugar and tahini in a pan and bring to 80C. Add the soaked gelatine and mix gently, pour in a flat tray lined with cling film and refrigerate for at least 4 hours.

Cut the blueberries in half and add the Frangelico, let rest for 2 hours.

Serve with vanilla ice cream.

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