Kitchen @ Gorey's Belgian Chocolate & Chilli Panna Cotta, Wexford Raspberry Curd, Candied Chilli


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  • 6 - 8 People


  • 600ml fresh Wexford cream
  • 400ml of Wexford milk
  • 120g castor sugar
  • 100gm cocoa powder
  • 1 tsp of chilli powder
  • 6 gelatine leaves
  • Raspberry curd
  • 240g Irish butter
  • 200g castor sugar
  • 220g of Wexford raspberries blended and strained to remove seeds
  • 4 egg yolks
  • Candied chilli
  • ½ cup of water
  • ½ cup sugar
  • 1 red chilli de-seeded


  • Soak gelatine in cold water for aprox 5 mins
  • Mix the cream, milk, sugar, cocoa & chilli powder together, bring to the boil, take off heat and add the softened gelatine, poor in to glasses or moulds, and leave to cool then refrigerate
Raspberry Curd
  • Blend raspberries, drain through a muslin cloth or fine strainer. Mix the egg yolks sugar & raspberry puree together simmer until it begins to thicken remove from heat add the butter, leave to cool & set
Candied Chilli 
  • Mix water & sugar together bring to the boil over a high heat to make sugar syrup add the strips of chilli and simmer for 5 mins. Remove chilli from the syrup leave to cool on baking paper till cool & crisp

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