- 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
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.