- 4 gelatine sheets/leaves
- 600ml (1 pint) double [heavy] cream
- 150ml (5fl oz) milk
- 60g (2 oz) caster sugar
- 200g (7 oz) white chocolate, broken into pieces
- Coat a mould or individual cups with cooking spray and set aside.
- Soak the gelatine sheets in a plate of cold water until soft, then set aside until ready to use.
- Heat the cream, milk and caster sugar in a heavy-based saucepan over low heat to melt the sugar, stirring occasionally.
- When the cream starts to bubble up the sides of the saucepan, remove from the heat and stir in the chocolate until melted.
- Drain the excess water off the gelatine and add the gelatine to the cream mixture. Stir until dissolved.
- Pour the mixture into the prepared mould or cups and refrigerate overnight or for at least 6 hours.
- The panna cotta should have a slight wobble when ready to serve. Unmould onto a serving platter or plates and serve.
Serve with fresh berries, e.g. raspberries and blackberries.
- One sachet (14g) sets one pint. Each sachet needs 125ml (½ cup) of water so I used 2 sachets plus 250ml (1 cup) of water along with all the ingredients above. It worked well!
- Instead of using cooking spray I simply used silicone moulds that don’t need any greasing.