Chocolate and Amaretto Pana Cotta

Serves 6

Ingredients

225ml organic whole milk

1 tbsp powdered gelatine or vegetarian equivalent

4 tbsp caster sugar

170g organic plain chocolate, chopped

4 tbsp Amaretto

325g organic natural yogurt

Method

Brush 6 x 150 ml pudding basins or ramekin dishes with a little sunflower oil.

Place 4 tbsp of the milk in a bowl and sprinkle over the powdered gelatine. Leave to stand for 5 minutes.

Combine the remaining milk, sugar and chocolate and melt over a low heat, stirring frequently.

Heat the gelatine and milk mixture over a low heat until dissolved, but do not allow it to boil. Then pour the gelatine mixture into the chocolate milk and whisk to combine.

Leave the mixture to cool to room temperature, then whisk in the Amaretto and yogurt.

Pour the mixture into the pudding basins. Cover and leave to set in the refrigerator for at least 6 hours or overnight.

To remove from the mould, slide a knife around the edges then invert onto a plate and shake once, firmly.

Decorate the tops of the panna cottas with curls of dark chocolate and accompany with fresh berries.

Credits: Why I Love Organic