Chocolate and amaretto panna cotta

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

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

3. Dissolve the gelatine over a low heat until liquid but do not allow it to boil. 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 Yeogurt.

4. Pour the mixture into the pudding basins. Cover and let them set in the refrigerator for at least 6 hours or overnight. To unmould, slide a knife around the edges then invert on to a plate and shake once firmly.

5. Decorate the tops of the panna cotta with curls of dark chocolate or chopped walnuts and accompany with fresh berries.