Mocha Pannacotta with Basmati Rice and Caramelized Chestnuts

For the mocha pannacotta with basmati rice and caramelized chestnuts, pour milk into a pot. Cut the vanilla pod in half lengthwise, press out the pulp with the back of a knife, add to the milk. Add 2 tablespoons sugar and bring to a boil. Prepare the rice according to the package instructions.

Soak the gelatine in cold water. Boil the cream with 50 g granulated sugar, vanilla sugar and dissolved coffee, add the rice, cool, add the Amaretto and the softened gelatine, stir until smooth, pour into molds and chill.

When the pannacotta is cold, dip it briefly in hot water and turn it out.

For the caramel sauce, place the granulated sugar in a small saucepan and melt over low heat, stirring until the sugar is golden. Deglaze with water and simmer until all the sugar crystals are dissolved. The sauce should be thick. Then add cream and chestnuts. Bring to the boil and set aside.

Arrange the mocha pannacotta decoratively with the caramelized chestnuts and fig wedges. Garnish with mint and chocolate.

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