2 tablespoons water
2 teaspoons gelatine powder
2 cups (500ml/ 16 fl oz) (single or pouring) cream
1/3 cup (50g) icing sugar, sifted
100g (3 1/2 oz) 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, 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 and pour into 4×1/2 cup (4 fl oz) 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 the mixed berries. Serves 4.
