Chocolate and sea weed pannacotta with Bowmore butter shortbread
- 25g of dried or 80g of fresh Carragheen
- 200ml of milk
- 50g of caster sugar
- 75g of good quality dark chocolate
- 200ml of double cream
If you're using dried Carragheen soak it in cold water for 20 mins.
Pour 600ml of water into a sauce pan, add the Carragheen and bring to the boil.
Lower the heat and simmer gently for 20 - 25 minutes, stirring occasionally.
Pour the milk into another pan along with the sugar and the chocolate - heat slowly until the chocolate has melted and the liquid is just about to boil.
Spoon the hot sticky and strangely aromatic mess from the Carragheen pan into a double layer of muslin. Don some rubber gloves - you will need them badly. Gather up the muslin and hold it over the chocolaty milk. Squeeze tightly to extract the setting agent from the Carragheen until it is reluctant to drip further, whisk all the time. Whisk in the cream and pour into darioles or cups. Refrigerate until set.
For the short bread
- 100g icing sugar
- 2tbls spoons of Bowmore 15 Years Old 'Darkest'
- 225g plain flour, preferably Italian 00
- 75g corn flour
- 200g soft unsalted butter
- Caster sugar for sprinkling
- Pinch of salt
Place the soft butter in a large mixing bowl.
Add the whisky and using a wooden spoon, beat until light and well incorporated.
Sieve in the icing sugar, corn flour and plain flour.
Bring the mixture together into smooth dough, but don't over work it.
Spread the mixture out over a suitably sized non-stick baking sheet, pressing down with your hands to level it out.
Bake at 160°C for 15 to 20 minutes until light and golden.