What you need
600ml thickened cream
2 tablespoons caster sugar
180g CADBURY Baking Milk Chocolate, chopped
2 teaspoons gelatine, dissolved in
¼ cup boiling water
Raspberry sauce, for serving, if desired
1. COMBINE the cream and sugar in a saucepan, bring to the boil then remove from the heat immediately. Stir though the chocolate until melted then add the dissolved gelatine.
2. POUR the cream mixture evenly into 6 greased 1/2 cup capacity dariole moulds. Chill for 3-4 hours or until set.
3. UNMOULD the Panna Cotta on serving plates and serve with a drizzle of raspberry sauce if desired. Serve immediately
This delicious dessert is made all the more decadent with the addition of milk chocolate. It is a great one to make even a day ahead and itﾒs always special for a dinner party!