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CHOCOLATE PANNA COTTA

3 leaves of gelatine
250 ml whole milk
1 tbsp cocoa powder
200 ml double cream
30 g dark chocolate
100 g honey
Seeds from ½ split vanilla pod
Chocolate shavings
1
Brush 4 ramekins with vegetable oil and wipe off any excess with kitchen paper; put the gelatine leaves in a small dish, cover them with cold water and leave them to soak for 5 minutes until softened
2
In a small bowl, whisk 2 tablespoons of the milk with the cocoa powder and set it aside; pour the remaining milk and the double cream into a saucepan, add the chocolate, honey and vanilla seeds and heat until the chocolate and honey have melted
3
Remove the pan from the heat; pour some of the heated mixture over the cocoa and milk mixture, then pour it all back into the saucepan and whisk to mix thoroughly; wring out the excess water from the gelatine sheets and add them to the saucepan; put the pan over a gentle heat and stir until the gelatine has dissolved; don’t let the mixture boil
4
Pour the mixture through a sieve into a jug, then divide it between the ramekins; cover the panna cottas with clingfilm and leave them to cool, then put them in the fridge overnight
5
Before serving, dip the ramekins into hot water for a few seconds to loosen; turn out on to serving plates and serve with chocolate shavings