Lindt Chocolate Panna Cotta

1. 1

   Place the cold milk into a bowl and sprinkle gelatin over the surface to form an even layer. Allow to stand for about 5 minutes.

2. 2

   In a saucepan, bring the caster sugar and cream to a boil, stirring all the time until the sugar has dissolved. Add the milk mixture to the saucepan, stirring until blended. Remove from the heat.

3. 3

   Break the chocolate into manageable pieces. Add the milk chocolate and vanilla extract to the sugar/milk mixture and whisk until blended and the chocolate has melted. Pour the mixture through a fine sieve into a jug.

4. 4

   Place 6-8 ramekins into a baking tray. Evenly distribute the chocolate mixture between the ramekins.

5. 5

   Cover and place in the fridge for about 4-6 hours (or overnight). Place the white chocolate into a microwave safe dish and cook for 30 seconds at a time until the chocolate is melted. Place the ramekins into a warm water bath for a few minutes to loosen the edges. Turn out into a plate and drizzle with melted chocolate and garnish with fruit.

* Per serving · 4 servings · Values may vary.