Chilli Piper

Wild Garlic Panna Cotta with Chillilicious Mango & Apple Chutney

(Serves 2)

225g Chillilicious Mango & Apple Chilli Chutney 
2 sheets of gelatine
225g cream
4 wild garlic leaves
200g white wine vinegar
100g caster sugar
2 shallots
100g fuji mushrooms
20g fresh grated parmesan
8 wild garlic flowers 
2 small moulds (or ramekins)


  • Bring cream to boil in a pan, add the gelatine sheets and stir until dissolved.
  • Roughly chop wild garlic leaves and place in a pan of boiling water for 10 seconds to soften. Drain and remove from water.
  • Add the leaves, Chillilicious Mango & Apple Chilli Chutney and cream into a food processor and blitz for 20 seconds.
  • Strain the mixture through a sieve and into another bowl. Stir while it cools down and starts to thicken.
  • As the mixture gets thicker, pour into the moulds and put in the fridge to set.
  • While waiting for the panna cotta to set, roughly chop the shallots and mushrooms.
  • Add mushrooms, shallots, vinegar, and sugar into a pan and bring to the boil until sugar has dissolved. Take off heat and set aside to cool and infuse.
  • To serve, tip mould upside down on a plate to remove panna cotta, top with mushrooms, shallots and a tbsp of the juice. Garnish with wild garlic flowers and a sprinkling of fresh parmesan. Yum!




Recipe created by Spud Henderson of SRUC Elmwood College
Runner Up of The Chillilicious Cook Off 2013