I love panna cotta it can be made in so many flavours and is a great way of using up things out of the fridge and store cupboard, or, just for a cheeky dessert at the end of the weekend.
This post will give you the recipe for both chocolate and white chocolate panna cotta. I always serve with fruit or a fruit sauce as panna cotta is very rich. The chocolate is shown with poached plums and the white chocolate is a simple cherry puree.
500 ml cream
100 ml plain yogurt
2 sheets gelatin or 5 gm gelatin powder
1/2 cup dark chocolate, chopped or chips and 1/4 cup caster sugar
1 cup white chocolate, chopped or chips (no sugar with the white it has enough)
Heat cream until just slightly bubbling around the edges of the pan.
Add in your chocolate chips and sugar if needed, stir until melted and combined. Add in the soaked gelatin, stir until melted.
Transfer to a jug for ease of pouring and add the yogurt. Stir until combined.
Pour into serving glasses or dariole moulds and refrigerate for 6 hours.
When ready if using dariole moulds dip in hot water to loosen the panna cotta, turn onto serving dish and add fruit.