Chocolate latte cotto, abbamele and raspberries

Ingredients

• 15 g gelatine leaves
• 1 vanilla bean, split and seeds scraped
• 100 g caster sugar
• 1 litre milk
• 50 g 90% dark chocolate, finely chopped
• 50 g bitter cocoa powder
• 125 g raspberries, to serve

For the abbamele

• 1 kg honey
• ¼ cup (60 ml) orange juice, strained of any pulp
• ¼ cup (60 ml) lemon juice, strained of any pulp
• 1 lemon, rind-only
• 1 orange, rind-only

Resting time: 1 hours

Chilling time: 3-4 hours

Instructions

1. To make the abbamele, combine the ingredients in a large saucepan and bring to the boil. Reduce the heat and simmer for about 2 hours, skimming regularly, to remove any scum that rises to the surface. Use a fine mesh strainer to strain into a large, clean bowl, and allow to cool.
2. Soak the gelatine leaves in a small bowl of cold water for 5 minutes, to soften. In a medium bowl, combine the vanilla beans with the sugar and whisk well to combine.
3. In a medium saucepan, heat half the milk over medium heat, to 70˚C, then remove from the heat. Squeeze out the gelatine leaves, then add to the milk and stir until dissolved. Add the sugar, chocolate and cocoa powder and whisk until the chocolate has melted. Add the remaining milk and allow to stand for 1 hour. Pour the mixture into glasses and refrigerate for 3-4 hours, or until set.
4. To serve, drizzle the choc latte cotto with abbamele and serve with fresh raspberries.

Photography by Jiwon Kim.

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