Horchata Panna Cotta with Blackberry Chile Compote Recipe By Master chef Josh Clarke

Introducing Horchata Panna Cotta with Blueberry Blackberry Chile Compote, a stunning fusion dessert crafted by the renowned Master Chef Joshua Clarke in collaboration with El Cielo Ingredients!

This unique creation combines the creamy, cinnamon-infused flavor of Mexican horchata with the delicate texture of Italian panna cotta.

Topped with a vibrant compote of blueberries and blackberries, the dish is given a surprising twist with a subtle chile kick, balancing the dessert’s sweetness with a hint of warmth. It's an elegant blend of cultures and flavors that will captivate any gourmet enthusiast.

Ingredients

For the Horchata Panna Cotta:

• 2 cups milk
• 1 cinnamon stick
• ¼ cup white sugar
• ½ cup cream
• 1 ½ tsp gelatin
• 1 cup long grain rice, washed thoroughly

For the Blackberry Chile Compote:

• ½ cup blueberries
• 1 tbsp water
• 5 tbsp Ki Gourmet - Cielo Rojo - Blackberry and Morita Chili Salsa (adjust to taste) or use  Huapango - Mango and Three Chilies Salsa for a Mango version.

Instructions

Horchata Panna Cotta:

1. In a saucepan, combine the milk, cinnamon stick, and sugar. Heat over medium heat until it reaches a hot simmer, allowing the sugar to dissolve. Remove from heat and set aside.
2. In a small bowl, bloom the gelatin by mixing it with the cream. Let it sit for 5-10 minutes.
3. Add the bloomed gelatin and cream mixture to the saucepan with the warm milk. Stir to combine and heat gently for 1-2 minutes, ensuring it doesn’t boil.
4. In a large bowl, combine the heated mixture with the thoroughly washed rice. Mix well and let it soak at room temperature for about an hour, or until it’s cool enough to touch.
5. After soaking, blend the entire mixture in a high-speed blender until smooth. Strain the blended mixture into a separate bowl to remove the rice solids.
6. Ladle the panna cotta mixture into shallow bowls and refrigerate for at least 4 hours, or until set.

Blackberry Chile Compote:

1. In a small saucepan, combine the blueberries and water. Heat over medium heat, bringing it to a boil for a few minutes to soften the blueberries.
2. Mash the softened blueberries to your desired consistency using a fork.
3. Stir in the Cielo Rojo - Blackberry and Morita Chili Salsa, adjusting the amount to your preferred level of heat and spice.

For a mango version replace Cielo Rojo - Blackberry and Morita Chili Salsa, with Huapango - Mango and Three Chilies Salsa

To Serve:

Once the panna cotta has set, ladle the blackberry chile compote over the top. Add any additional toppings you desire, such as strawberry gel or pistachio crumble.

Enjoy!

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