Preparation:
Panna Cotta Take the tin of condensed milk and place the unopened tin in a pan of water and let it boil for 2 hours. Remove from the heat and when the tin has cooled down place the condensed milk in a stainless steel pan and add the beaten cream, the egg yolks and the gelatine leaves. Beat the egg whites until they form peaks and add them to the mixture. Finally, divide the mixture into individual dishes which have already been lined with liquid caramel, and put them in the fridge.
Chocolate Truffle Melt the chocolate with the cream, butter and orange liqueur. With this paste make small balls and wrap each of them in the pastry. Cook in the oven at 170ºC for 4 minutes.
Raspberry Coulis Simmer all the ingredients until they become syrupy
Chutney Add the vinegar and sugar to the orange, let it reduce for an hour and then set aside. With the juice and the rest of the sugar and the cream, make a sauce and add it to the orange. Let it cool and put it in the fridge.

Serving:
Put the Panna Cotta on a flat plate and beside it place a chocolate truffle. Arrange the chutney next to it and trickle some of the raspberry coulis over the plate.

By Chefe Rui Paula

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