It may look like a complex restaurant raw chocolate recipe but it’s very easy to prepare, assemble and serve. You can use limes, oranges or lemons for the syrup instead of the satsumas and you can always swap the physalis for strawberries, cherries or another handy chocolate dipping fruit. For the raw chocolate, naturally I have been using our fantastically flavoursome Nacional Arriba de Fina Cocoa solids and butter from our Mayan Magic Raw Chocolate Making Kit.
See the ingredients and cooking method for this dinner part impressor below!
For the coconut raw chocolate shards and dipped physalis (or Cape Goosberry):
- 1 sachet of Cocoa Solids and Butter from Mayan Magic Chocolate Making Kit
- 1 heaped tbsp honey
- 3 heaped tbsps desiccated coconut
For the panna cotta:
- 250ml/9fl oz double cream
- 50ml/2fl oz milk
- 120g/5½oz sugar
- 3 small gelatine leaves
- 1 tsp vanilla essence
- 1 tbsp dark rum
For the Satsuma syrup:
- 150g/5½oz sugar
- 1 tbsp water
- 1 Satsuma for thin (2/3mm) disc slices
- 1 Satsuma, juice only
1Coco-Cocoa Encrusted Physalis. First put the cocoa solids and butter into a bowl and melt over another bowl/saucepan with hot water in it. Mix in the honey when melted and start dipping the physalis into the molten raw chocolate. Once covered in choc, sprinkle the desicated coconut over each choc-dipped-physalis until coated. Do this to 4 physalis with leaves on and 4 without. Place these onto a small plate and pop in the fridge.
2Chocolate Shards. Put the remaining coconut into the melted chocolate and mix until combined. Roll out a double layer of cling film onto your worktop and pour the coconut-chocolate onto the middle of it. Now spread out from the center with a spatula until it is as thin as possible so you are left with a thin layer of chocolate. pop this onto a shallow oven tray (or similar) and pop in the freezer.
3Panna Cotta. Put gelatine leaves into a bowl of cold water to soften. Pour milk & cream into a small saucepan and bring to a boil. Add sugar and now softened gelatine and stir until both have dissolved. Now put in the rum and vanilla essence and mix until well combined. Remove the pan from the heat, divide the mixture between four individual ramekins and chill in the fridge for 2 –3 hours.
4Satsuma Syrup. In a small saucepan, heat up the sugar and water with satsuma slices and juice until sugar has dissolved and the syrup is transparent. Do not stir, only flip satsuma slices half way through to poach properly. Remove the pan from the heat and set aside to cool.
5Assembly. Loosen the panna cottas by dipping each ramekin into hot water only for a few seconds then tip, tap or shuffle upside down to gently release onto a serving plate. Decorate each panna cotta with a syrup-soaked-satsuma-slice and spoon over the syrup. Chop the chilled chocolate covered physalis (without the leaves) and put 3 halves around the panna cotta. Take the chocolate sheet from the freezer and snap up into desired shapes or shards and place 3 per plate. Place one chocolate covered physalis (with leaves on) and place as the crowning glory on your sweet satsuma slice.
Hey Presto and Bon Appetite.