Panacotta

Ingredients:

• 4 cups of cream
• 3/4 cup of icing sugar
• 1 teaspoon of vanilla essence
• 185 g of chocolate or dark cooking chocolate, finely chopped
• 2 teaspoons of gelatin
• 1/4 cup of water

Place the cream, sugar and the vanilla essence in a pan and simmer slowly, stirring constantly, until the mixture reduces to 1/3. Make sure the cream doesn’t stick to the bottom of the pan. Add the chocolate and mix until a smooth mixture forms. Put the gelatin in a bowl and add the water. Leave for 5 minutes. Pour into a pan over low heat and cook until the gelatin has dissolved completely. Pour in the warm cream and chocolate mixture, and simmer for 1 minute. Pour mixture into 6 half-cup capacity molds and refrigerate for 4-6 hours or until set. Serve with fruit.

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