Here is another Ramadan special recipe by James McDonald, Head chef of Cocoa Kitchen. The contrast of the crunchy and creamy texture is a lovely take for Iftar.
|Ingredients for the panna cotta|
|600 ml camel milk|
|400 grams cow milk|
|30gr Cocoa nibs|
|220 grams caster sugar|
|50 grams clear honey|
|25 grams gelatin leaf|
|Ingredients for the cocoa nib tuiles|
|120 gm sugar|
|80 gm unsalted butter|
|40 gm clear honey|
|60 gm plain flour|
|2 egg whites (from medium eggs)|
|20 gm crusted cocoa nibs|
Method for the panna cotta
1. Soak the gelatin leaves in ice-cold water for 10 minutes until soft.
2. In a saucepan, bring camel milk, cow milk, sugar and honey to the boil.
3. Take off the heat and add the softened gelatin leaves.
4. Place in a fridge to chill and set a little.
5. Whisk the yoghurt into the milk mix, and fold in the whipped cream.
6. Spray your moulds with oil and pour in the mixture.
7. Allow to set overnight.
Method for the cocoa nib tuiles
1. For the honey tuiles, melt the sugar, butter and honey.
2. Add egg whites to the mix, then whisk into the flour, ensuring there are no lumps.
3. Allow to set in a refrigerator for about 2-3 hours.
4. Spread the mix on a baking mat 1-2mm thick and sprinkle with cocoa nibs.
5. Bake in a preheated oven at 170°C for 7-10 mins until golden brown in colour.
6. Allow to cool, before snapping into shards, and serving with the panna cotta.