White Chocolate Panacota

Place cream, milk and sugar into a heavy bottom pan over a medium heat and warm until just bubbling 2.

Meanwhile, soak your gelatine sheets in a shallow dish and chop up the chocolate into small pieces 3.

When the milk and cream mixture is just bubbling, ass the chocolate and remove from heat. Stir constantly to allow chocolate to melt. One all is melted squeeze excess water out of the gelatine sheets and add to warm mixture to dissolve.

Once everything is dissolve, pass mixture through a fine sieve into a bowl and pour into your chosen mold. (i use metal ones that are perfect for turning out onto a plate)

Chill for 5-6 hours or until set. Once ready use your serving plate and invert the mold onto the plate. Serve with a colorful fruit coulis and fresh fruit.