Vanilla Panna Cotta with Raspberry Coulis and Dark Chocolate

I have heart shaped moulds for this but any kind of pudding mould will work, ASDA sell small jelly moulds that would work well

• 1 vanilla pod
• 350ml double cream
• 350ml full-fat milk
• 75g caster sugar
• 5 gelatine leaves
• 1 tube raspberry coulis
• 1 bar dark chocolate (70% or 85% cocoa is the best)

Put the gelatine leaves in the milk and leave to soften.

Split the vanilla pod lengthways and scrape the seeds out and put them a small dish to use later and put the pod in a saucepan with the cream and bring to the boil.  Once it has boiled, remove from the head and add the sugar, vanilla seeds, milk and softened gelatine.  Stir until the sugar and gelatine have dissolved.

Fill your sink or a large bowl with cold water and place the pan in it.  Leave to cool, stirring occassionally for around 20-30mins or until the mixture has started to thicken.  

Remove the vanilla pod from the mixture and pour into the moulds.  Refrigerate for a minimum of 8hrs could even make them the night before.

Before serving, put a pan of hot water on to boil and place a bowl on top with the chocolate in and melt slowly until liquid.  Then remove the moulds from the fridge, dip in warm water for a couple of seconds, place a plate upside down on the top of the mould and flip over and tap on the bottom to release.

Then drizzle lines of coulis and dark chocolate in criss-crossing pattern across the top of the panna cotta.

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