21/2 leaves gelatine
175g shelled cobnuts
75g dark chocolate
100g caster sugar
400ml double cream
Method Soak the gelatine in a bowl of cold water until soft. Meanwhile, peel and slice the nuts very thinly, then dry toast in a pan till fragrant. Cool.
In a pan heat the milk and bring to simmer. Add the chocolate and sugar and stir continuously until melted. Remove pan from heat and stir in the cream while still hot. Thoroughly stir in the gelatine. Pour evenly into the desired moulds. When the panna cotta has started to set stir in the sliced cobnuts, keeping some back to sprinkle on top at the end. Chill the moulds overnight.
To serve, turn out the panna cottas and sprinkle each with a few slices of the nuts. Serve with a raspberry ice-cream and a blood orange syrup.
Diego Jacquet, executive chef, the Trafalgar hotel, London