Lindt Chocolate Panna Cotta

• 1 cup Cold Milk
• 2 teaspoons Unflavoured Gelatin
• 1/3 cups Caster Sugar
• 2 cups Heavy Cream
• 8 ounces, weight Lindt Milk Chocolate
• 2 teaspoons Vanilla Extract
• 4 ounces, weight Lindt White Chocolate
• Fresh Fruit For Serving

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

milk, unflavoured gelatin, caster sugar, heavy cream, chocolate, vanilla, chocolate, fresh fruit for

Taken from tastykitchen.com/recipes/desserts/lindt-chocolate-panna-cotta/ (may not work)