Ruby chocolate Panna Cotta Medium

Makes 4 small Panna Cottas


  • Panna Cotta:
  • 125ml full fat milk
  • 125ml double cream
  • 40g ruby chocolate
  • 30g caster sugar
  • 1/2 teaspoon of vanilla extract/paste
  • 3 leaves of gelatine

Cherry sauce:

  • 150g frozen cherries, defrosted
  • 2 tablespoons of kirsch
  • 40g caster sugar


Panna cotta:
Heat the milk, sugar, cardamom and zest, until scalded
Take off the heat and leave to infuse for at least 15 minutes
Soak the gelatine in cold water for 5 minutes until soft
Strain the mixture, return to a low heat and add the cream while warming it through
Gradually whisk in the white chocolate until melted
Add the gelatine leaves to the mixture
Pour into a glasses or moulds
The panna cotta needs about 3 hours in total to set

For the sauce:

Add all ingredients into a pan and gently simmer until the liquid is staring to thicken

Serve warm