"Seen recently on a tee shirt ~ EMERGENCY ALERT: If wearer of this shirt is found vacant, listless, or depressed, ADMINISTER CHOCOLATE IMMEDIATELY". And this dessert will certainly help sort out the emergency, it is dessert that highlights chocolates ability to make a gorgeous pudding! This is a wonderful recipe we have created for Rum and Raisin Brownies and an interesting Pannacotta served warm and flavoured with White Chocolate and a rather fine Apache Chilli & Golden Raspberry Vinegar. The beauty of these brownies and the whole dessert it that it is also completely gluten free.
This recipe uses some easy to find ingredients apart from the Agar Agar, which is a form of seaweed that when processed can be used like gelatine but has the add advantage you can warm it and the jelly still holds and its also suitable for vegetarians. It can be found in Chinese Supermarkets, we checked our local Tesco and Waitrose but couldn't find it. It's also available on-line from Infusions 4 Chefs as well as some other amazing cooking products that can add a little sparkle to anything!!!
As well as the pannacotta being set with agar agar it also has the addition of Womersley Foods fruit vinegar which cuts through the richness of the White Chocolate and adds a chilli hit, combine this with the rum brownies and the fizzing fruits and you have a marriage made in heaven.
Womersley vinegars are available from a large selection of delicatessens or you can buy them on-line just click on any of the links. Of course you don't have to make the brownies you can buy them from Brownie Heaven instead.
175ml Double Cream
100g White Chocolate
1.2g Agar Agar
4 tsp Womersley Golden Raspberry & Apache Chilli Vinegar
200g unsalted butter
220g dark chocolate (70% + Cocoa Solids)
85g ground almonds
40g cocoa powder
150g raisins soaked in rum 150ml
3 large eggs
275g golden caster sugar
15g unslated butter for greasing
4 bunches of redcurrants
75g caster sugar
2 tsp bicarbonate of soda
dish of water
Rum Raisin and Nut Brownies
Firstly make the Brownies: Pre heat the oven to 160 degrees C or Gas Mark 4. The easiest way and quickest way is to add the butter and chocolate into a bowl and heat over a simmering pan until melted stirring constantly.
Set up an electric mixer and add the eggs and sugar on a slow mix, then slowly add the melted chocolate and butter. Once added spoon in the ground almonds and cocoa, followed by the soaked fruit. Allow the mixer to combine all the ingredients.
Grease a 10x6 baking tray with unsalted butter, pour in the mix and place in the oven for 25 minutes. Check after 25 minutes if the brownie still wobbles it will need another 5 minutes. If you try the skewer test it should come out caked in goo! The top will have a light crust and the sides should just be coming away from the tin. Leave in the tin until cold and then cut into squares 4cm x 4cm, which can be served cold or warmed slightly in the microwave for 15 seconds for each brownie.
Hot Panna Cotta
In a saucepan add the double cream and the agar agar and warm up to simmering point whisking all the time. Once the agar agar has disolved add the white chocolate and stir until melted, lastly add the vineger stir and then pour into 4 moulds. Allow to set at room temperature for 3 hours.
Add the bicarbonate of soda to the sugar, dip the berries in the water and then in the sugar mixture prior to serving. To serve the dessert the pannacotta can be warmed in the mould in a pan of warm water it will remain stable upto 50 - 60 degree C allow to warm in the pan at a low heat for 3-5 minutes. Warm the cold brownies in the microwave for 15 seconds each brownie. Serve two brownies per plate with the hot pancotta and the fizzing berries on top.