Chocolate pannacottas with pine nut and puffed rice praline

Method

1. To make the pannacottas, put the gelatine leaves in a small bowl of ice-cold water to soften. Gently heat the cream and milk in a pan until just starting to steam. Whisk in the cocoa powder and sugar, stir in the chocolate and a pinch of salt, then whisk again. Once the chocolate is completely melted and the mixture is dark and glossy, remove from the heat.
2. Take a gelatine leaf from the water and squeeze out any excess, then whisk it into the hot mixture. Repeat with the remaining leaves, then pass the mixture through a fine sieve into a jug. Cover the surface with cling film to stop it forming a skin and leave to cool for 15-20 minutes. Put the dariole moulds on a tray and fill with the mixture, then put the tray in the fridge and leave the pannacottas to set for at least 6 hours (ideally 8-12).
3. To make the praline, first toast the pine nuts in a hot dry frying pan over a medium heat until deep golden, stirring and taking care that they don’t burn. Heat the sugar in a dry, wide non-stick pan over a medium heat. You can stir it every so often to help it melt evenly. Once it has completely melted and has turned a deep golden caramel, tip in the pine nuts, rice pops/puffed rice and a big pinch of sea salt flakes, then stir well with a rubber spatula.
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4. Pour the mixture onto a non-stick oven tray or silicone mat and spread into a thin layer. Leave to cool completely – this will take at least 30 minutes to set. Break into shards and crush lightly with a rolling pin to create a variety of textures.
5. When you’re ready to serve, prepare a bowl filled with hot tap water. Dip the base of each dariole mould into the water for around 1 minute to warm and soften the pannacotta, then invert onto a small plate. Garnish with a dollop of crème fraîche and a sprinkle of the praline.