Foods and Wines

Dark Chocolate Panna Cotta with Black Hojiblanca Olive Caramel


Panna Cotta
 2 cups dark chocolate
 1 ½ cups 35% cream
 ½ cup milk
 1 cup powdered sugar
 ½ cup cold water
 ¼ cup extra virgin olive oil
 1 envelope granulated gelatin
Black olive caramel
 ½ cup sun-dried black Hojiblanca olives, cut into strips
 ½ cup cold water
 ½ cup white sugar


Panna Cotta
1. Lightly oil 4 ramekin moulds with extra virgin olive oil.
2. Chop the chocolate roughly into small pieces, and place in a heat-proof bowl over a pan of simmering water. Make sure it isn’t too hot, or the chocolate will seize. Once the chocolate has melted, remove from the heat, and set aside so it cools slightly.
3. Mix the granulated gelatin with cold water for about 5 minutes.
4. Place the milk, cream and sugar in a heavy-based pan, and bring to a simmer. Remove from the heat, and pour the mixture into the melted chocolate. Stir well to combine.
5. Squeeze the gelatin to remove the excess water, and stir into the mixture to dissolve the gelatin. Pour into the moulds, and allow to cool completely. Refrigerate for at least 2 hours before serving.
6. When you’re ready to eat, dip the mould very briefly into hot water, and then turn out onto a plate.
Black olive caramel
7. Take a small saucepan, and add the sugar and water, gently stirring to combine. Try not to get too much sugar on the sides of the pan. Place the pan on the heat, bring the sugar and water to a boil, and then turn down to a simmer. Boil rapidly until it turns a deep golden brown. Do not stir as it will crystallize.
8. When it’s the right colour, remove from the heat immediately, and pour onto a tray lined with heat-proof silicone. Spread out the caramel, and sprinkle it with the black olives.
9. When you‘re ready to eat, break up the olive caramel, and use some shards to decorate the panna cotta.

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