Chocolate-and-cardamom panna cotta with rose syrup

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

200 g 70% dark chocolate
440 ml cream
190 ml milk
100 g caster sugar
1 t ground cardamom
3 leaves gelatine
pomegranate rubies, to garnish
mint leaves, to garnish
For the rose syrup
6 T rose syrup
½ t ground cardamom
1 lime, zested and juiced

Cooking Instructions

Melt the chocolate with the cream, milk and sugar in a heatproof bowl suspended over a pot of simmering water. Do not allow the bowl to touch the water.

Once the chocolate has melted, whisk the mixture until the sugar dissolves, then stir in the cardamom.

Meanwhile, soak the gelatine leaves in cold water for five minutes. Squeeze out any excess water and dissolve in the warm chocolate mixture.

Pour into a mould and allow to set in the fridge for at least 1 hour.

To make the syrup, bring all the ingredients for the rose syrup to a boil with 2 t water. Bring to the boil again and allow to infuse for 30 minutes. Strain into a jug and set aside.

To serve, spoon the rose syrup over the panna cotta and garnish with the pomegranate rubies and mint leaves.