Dark chocolate panna cotta

[Serves 4]

For the Panna cotta

3 sheets gelatine
2 cups cream
1/3 cup full cream milk
60g caster sugar
150g dark chocolate, chopped

For the creme anglaise

2 cups milk
½ tsp vanilla paste
6 egg yolks
60g caster sugar
½ tsp cornflour
3 tbsp Amarula

1. For the panna cotta: place gelatine sheets in a shallow dish. Cover with ice-cold water and allow to stand until softened.
2. Combine cream, milk and sugar in a pot. Slowly bring to the boil, stirring until sugar has dissolved. Remove from heat.
3. Add chocolate to pot and whisk until completely melted. Mixture should be smooth and free of lumps.
4. Drain gelatine sheets and add to warm chocolate mixture. Stir until gelatine has dissolved. Pour into
four moulds and allow to cool. Refrigerate overnight.
5. For the crème anglaise: heat milk and vanilla until just below boiling point. Remove from heat. Place egg yolks, sugar and cornflour in a bowl and whisk until combined. Continue whisking while adding the warm milk in a steady stream.
6. Transfer mixture to saucepan and place over a low heat, stirring continuously until thickened. The custard should coat the back of a spoon. Remove from heat immediately and transfer to a small jug. Stir through Amarula and allow to cool before serving.
7. To unmould the panna cotta, dip each mould into warm water for a few moments and invert onto individual serving plates.
8. Serve panna cotta with Amarula crème anglaise.