Panna Cotta

• 25 grams caster sugar
• 120 grams chocolate (50% cocoa)
• 280 ml double cream
• 280 ml milk
• 1 vanilla pod
• 3 gelatine
• 75 grams chocolate chips

1. Place the milk, double cream and sugar in a pan.
2. Split the vanilla pod, scrape out the seeds and place both the seeds and pod in the pan.
3. Place the gelatine leaves in cold water for 5mins.
4. Meanwhile, bring the pan to boil for 2-3mins.
5. Remove the pod and add the chocolate, whisking until the chocolate is melted.
6. Add the gelatine leaves and whisk until dissolved.
7. Remove from heat and pour the contents through a seive into a bowl and leave to cool.
8. Stir to prevent a skin.
9. Once cooled, ladle into ramekins and add the chocolate chips.
10. Place in the fridge for a minimum of 4 hours to set.

caster sugar, chocolate, cream, milk, vanilla pod, gelatine, chocolate chips

Taken from cookpad.com/us/recipes/336063-panna-cotta (may not work)