1/4 cup water
2 tsp gelatine powder
3 cups single pouring cream
1 cup icing sugar
200g 70% cocoa chocolate, chopped
fresh cream and raspberries to serve
Place the water in a bowl, sprinkle over the gelatine and set aside. Place the cream and sugar in a saucepan over a high heat and bring to the boil. Remove from the heat before whisking in the chocolate and gelatine mixture until smooth. Strain into lightly greased moulds or glasses. Refrigerate for 4 hours or until firm. Serve the chilled panna cottas topped with cream and raspberries.