This divine dessert may well have been sent from heaven
1. Heat cream and milk till almost simmering, lower heat then add sugar and chocolate.
2. Soak gelatine in warm water. Add gelatine to mixture.
3. Take off heat still until all liquid is smooth. Cool, and then pour into ramekins.
4. Place pannacotta in fridge for 5 hours.
5. To make the coulis: Place raspberries into a blender and blitz, adding sugar to lower sharpness.
6. Loosen pannacotta out of ramekins by putting them in warm water. Serve coulis round pannacotta.
Recipe taken from Gordon Ramsay's Sunday Lunch and other Recipes from The F Word by Gordon Ramsay (Quadrille, £19.99, hardback). Available in all good bookshops.
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