Chocolate Panna Cotta with Raspberry Sauce

Pour the cream and milk into a frying pan. Cut the vanilla pod lengthwise and add it with the seeds scraped out. Add the sugar and bring everything to the boil while stirring, then make ten minutes on low fire.

In the meantime, soak the gelatin in enough cold water. Chop the chocolate.

Remove the cream mixture from the heat and add the chocolate. Let it melt while stirring. Later squeeze the gelatine leaves, add them and let them melt. Pour the mixture into moulds rinsed with cold water and leave to cool for at least four hours.

For the sauce, put the raspberries, sugar and vin or port santo in a small pan and simmer gently for ten minutes. Pass through a sieve and cool.

To serve, loosen the chocolate panna cotta exactly along the edge with a pointed knife, turn out onto plates and pour raspberry sauce around it.

(*) The longer in advance you prepare the panna cotta, the less gelatin you need to use. Important: Never leave a dessert with little gelatin at room temperature for long, or it will fall apart.

Tip: Feel free to use better chocolate – the more delicious the result will taste!

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