Spice infused pannacotta with chocolate sauce and roasted chestnuts

This dessert puts a twist on Maltese imbuljuta and adds it to the delicate pannacotta that has been infused with festive spices.

Spice infused pannacotta with chocolate sauce and roasted chestnuts

Serves 8


  • 500ml fresh cream
  • 200ml fresh whole milk
  • 150g sugar
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • 1 star anise
  • 4 sheets leaf gelatin

Chocolate sauce

  • 200g dark chocolate
  • 200g fresh cream
  • 200g liquid glucose
  • 45g water
  • ½ tsp mixed spice
  • Peel of ½ a mandarin, finely chopped
  • 1 tbs cognac


  1. Place the cream, milk, sugar and spices into a pot and gently bring to the boil then turn off the heat and leave to infuse for 5 mins.
  2. Have 8 dariole moulds ready.
  3. Soak the gelatin in tap cold water till softened, remove using your hands and squeeze out any extra water.
  4. Whisk into the still hot cream. Pass through a sieve into a measuring jug. 
  5. Fill up the moulds and place into the fridge. Leave overnight to set.
  6. To make the chocolate sauce, place all the ingredients into a pot and heat gently till chocolate is melted and sauce is smooth and glossy. Cool and store in the fridge till needed. Simply reheat before serving.
  7. Cut a cross into 10 fresh chestnuts and a bake in a hot oven for 20 minutes.
  8. Cool slightly before peeling, then chop.
  9. To serve, dip the panna cotta into hot water for 1 second and unmould onto a serving plate.
  10. Pour the warmed chocolate sauce into individual ramekins and top with the chopped chestnuts.
  11. Dredge with icing sugar and garnish with a few pomegranate arils.