2 level teaspoons edible gelatine
1½ cups cold milk
1 cup thickened cream
100g white chocolate
¼ cup caster sugar
few drops vanilla essence
fruit to decorate
100g dark chocolate
½ cup dollop cream (or thick cream)
Place ¼ cup of milk in a small bowl and sprinkle with gelatine. Set aside for five minutes. Place cream, chocolate pieces and sugar in a saucepan and stir continuously over low heat until chocolate has melted and sugar has dissolved. Remove immediately from heat. Add gelatine mixture and whisk until dissolved. Whisk in the remaining milk (1¼ cups), and vanilla essence. Pour into serving dishes and refrigerate until set.
Chocolate sauce: Place chocolate pieces and cream in a saucepan. Stir over low heat until smooth. Remove from heat and set aside.
To serve: Top with fresh fruit of choice – e.g. raspberries, strawberries, kiwi fruit, or passionfruit. Serve with chocolate sauce (may need to warm it a little if it has thickened). Plastic wine glasses are ideal to serve panna cotta in, if catering for a group of people.