Chocolate Panna Cotta
2 Tbsp water
2 tsp gelatine powder
2 cups (500ml) single or pouring cream
1/3 cup (50g) icing sugar, sifted
100g dark chocolate, chopped
vegetable oil, for greasing
mixed berries, to serve
# Place the water in a bowl and sprinkle over the gelatine. Stand for 5 minutes or until the gelatine absorbs the water.
# Place the cream in a saucepan over medium heat with the sugar and chocolate. Stir to melt the chocolate, allowing the cream to come to the boil. Add the gelatine and cook, stirring, for 1-2 minutes to dissolve the gelatine.
# Strain the mixture and pour into 4 x 1/2 cup capacity moulds that have been very lightly greased with vegetable oil. Refrigerate for 4-6 hours or until firm.
# Remove the panna cotta from the fridge 5 minutes before serving, then unmould and serve with mixed berries.