Chocolate Panna Cotta

Sprinkle the powdered gelatine over the cold water in a small bowl and leave to bloom for 5 minutes without stirring — it will absorb the water and swell into a spongy mass. This step is essential; gelatine added directly to hot liquid without blooming first can leave undissolved granules that create a grainy texture in the finished panna cotta. If using gelatine leaves, submerge them in cold water for 5 minutes until floppy, then squeeze out the excess water before using.

Pour both cans of coconut milk into a medium saucepan — shake the cans well first to combine the cream and liquid. Add the caster sugar and place over medium heat. Stir gently until the sugar dissolves and the mixture is steaming hot but not boiling — small bubbles around the edges are perfect; a rolling boil will damage the gelatine. Remove from the heat and add the finely chopped dark chocolate and vanilla extract. Stir slowly and patiently until every piece of chocolate has melted into a smooth, glossy, deeply chocolatey liquid.

Add the bloomed gelatine to the hot chocolate coconut mixture and stir gently for 1–2 minutes until completely dissolved — hold the mixture up to the light and check there are no visible granules. Strain through a fine sieve into a jug for easy pouring. Lightly oil four ramekins, dariole moulds, or small glasses with a neutral oil — this makes unmoulding easier later. Pour the mixture evenly between the moulds. Leave to cool to room temperature, then cover with cling film and refrigerate for at least 4 hours, or overnight for the best set.

To unmould, run a thin knife around the edge of each panna cotta, place a serving plate on top, and invert with a confident flick of the wrist. If it does not release, dip the base of the mould briefly in warm water for 5 seconds and try again. If you set them in glasses, serve directly in the glass — no unmoulding needed. Drizzle the melted dark chocolate over each panna cotta in a thin stream and finish with a few fresh raspberries or a tiny pinch of flaky sea salt to cut through the richness.