- Ryan Crawford
Place the cream, milk, sugar and vanilla essence in a saucepan. Split the vanilla pod and remove the seeds with the back of a knife, and add both pod and seeds to the cream mixture.
Place the gelatine sheets in a bowl of cold water to soften for 5 minutes.
Bring the cream mixture to a medium heat until the sugar is melted, stirring regularly, then add the chocolate. Once chocolate is completely melted, add the softened gelatine, being sure to squeeze out any excess water before adding it to the pot. Stir constantly until the gelatine has dissolved in the liquid.
Strain the mixture through a medium sieve into a clean pouring jug, to remove the vanilla pod but leaving the seeds throughout the mixture. Spoon off most of the bubbles on top.
Pour into 8 x 125ml moulds or nice serving glasses, and place on a tray in the fridge for 3 hours. You can use dariole moulds available from kitchen supply stores, coffee cups, small drinking glasses or even muffin tins, although it is easier to have each mould separate when it comes time to plate up.
Put the raspberries, sugar, vanilla essence and lemon juice in a saucepan, and simmer for approximately 15 minutes, until the fruit is completely soft.
Strain through a fine sieve to remove any seeds, forcing the coulis through with a rubber spatula.
If serving in glasses, spoon a little coulis on top of each glass of panna cotta.
If you want to unmould the panna cotta for serving on a plate, submerge the moulds in hot water (only to the level of the panna cotta) for 5 seconds. Then turn the mould upside down on the plate and gently pull the edge away to allow air to get in; they should slide out onto the plate. Drizzle with the raspberry coulis and top with a dusting of icing sugar. If desired, add some chopped Whittaker’s Hokey Pokey chocolate around the plate for extra texture and crunch.