Chocolate Orange Panna Cotta Ingredients:
50g dark chocolate
50g milk chocolate
600g double cream
175g whole milk
3x gelatine bronze leaves
200g caster sugar
2tsp bicarbonate soda
Roasted Strawberries Ingredients:
50g caster sugar
1 vanilla pod
Chocolate Buttermilk Sponge Ingredients:
200g plain flour
280g caster sugar
8g bicarbonate soda
40g cocoa powder
125g vegetable oil
80g whole eggs
Chocolate Orange Panna Cotta Method:
Start by blooming the gelatine. Do this by placing the leaves into a bowl of cold water and leave to one side.
Boil your milk, cream and honey on a medium heat in a saucepan. When the mixture is boiling, remove gelatine from the water and squeeze out any excess, and add to the cream mix.
Turn down the pan to a low heat, add the chocolate and mix well. Once chocolate is melted, add the orange zest. Pour the mixture into moulds, glasses or bowls. If you’re placing into moulds, you will need to freeze. If it’s just glasses or bowls, chill in fridge.
In a pan, add your honey and caster sugar. Boil the mixture until you have a light caramel, amber colour.
Whisk in the bicarbonate soda and then pour they honey into the combe onto a greased paper tray and leave to set.
Roasted Strawberries Method:
Take off the green tops of your strawberries and place in a baking tray.
Sprinkle over the sugar. Cut your vanilla pod down the centre and using the back of a knife, scrape the beans out. Add this to the tray with the pod.
Place tray in the oven at 180’C and roast the strawberries for 5-10 minutes until soft.
Chocolate Buttermilk Sponge Method:
Boil the cocoa powder and water together until the mix is thick. Pour into a plastic bowl and leave aside to cool.
In a mixing bowl, add the flour, sugar, salt and bicarbonate soda. Add the eggs, vegetable oil and buttermilk and mix well.
Take the chocolate and water mix and check it’s cooled down enough to add to the cake batter. Pour this into your bowl and mix well. Once the cake batter is fully mixed, pour into a baking tray.
Bake the cake at 160’C for 35-40 minutes. Check if the cake is ready by poking the centre with a small knife and making sure it comes out clean. Leave cake to cool.