Categories: July

Ingredients

• 175ml single cream
• 250ml milk
• 55g caster sugar
• 150g plain chocolate (70% cocoa solids), broken up
• 2 gelatine leaves

Directions

1. Put the cream, milk, sugar and chocolate in a saucepan. Cook for 5 minutes over a medium heat, stirring occasionally to dissolve the sugar and melt the chocolate. Then bring just to the boil, stirring constantly, until velvety smooth. Set aside.

2. Meanwhile, soak the gelatine in cold water for 5 minutes, until softened. Squeeze out the water, then stir the leaf into the chocolate, until dissolved. Strain and divide between 6 × 100-125ml ramekins. Cool, cover with cling film and chill for at least 4 hours, until set but still wobbly.

3. Dip each ramekin in hot water and turn out the panna cottas onto serving plates. Serve with whipped cream.

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