PANNACOTTA
2 largestalks of lemongrass
440ml (14 fl oz) whipping cream
150ml (5 fl oz) milk
45 g (1+1/2 oz) caster sugar
75 g (2+1/2 oz) unprocessed palm sugar
2 leaves gelatine
CARAMEL
500g (1 lb) caster sugar
1 teaspoon liquid glucose (light corn syrup)
1 orange (cut in half)
1 long red chilli, finely chopped and blanched
6 long red chillies, cut in half, deseeded and thinky sliced
zest of 1 orange, cut into thin strips
PANNACOTTA
Trim lemongrass and bruise with the back of a knife.
Warm cream and milk in a saucepan, add caster sugar and palm sugar and stir until dissolved
Add lemongrass and simmer for 20 minutes, then boil briefly and remove from heat
Cover and set aside
Soak gelatine in cold water for 10 minutes, squeeze out excess water than add to pannacotta mixture and stir until completely dissolved. Let sit for 10 minutes, then strain through a sieve
Using a jug, pour into eight ramekins and refrigerate for 4 hours, or until set
CARAMEL
Dissolve half of the sugar in 300 ml (10 fl oz) of hot water. Leave to cool
Dissolve the other half of the sugar and glucose in 220 ml (7 fl oz) water over low heat
Add orange halves and cook, swirling the pan but trying not to let the sides get too sticky until th emixture takes on a golden amber color
Cool the pan in a bowl of tepid water
Remove orange halves and allow the caramel to cool completely before adding the finely chopped chilli
Blanch the slices of chilli and strips of orange zest twice in boiling water, then cook in the sugar syrup until chilli and zest are slightly translucent
Using a slotted spoon, remove candied chilli and orange from syrup and place on baking paper
When cool enough to handle, mould into eight red and orange clusters
To serve, unmould the pannacotta with the help of a knife and drizzle with the orange and chilli caramel. Pile candied chilli and orange on top and serve immediately
