Straciatella panna cotta

Pour the whipped cream into a saucepan and bring to the boil. Cut the vanilla pod with a sharp knife in the length. Scrape the marrow out with the tip of the knife and add to the cream. Also put the vanilla pod in the cream. Hold for 15 minutes against the boil and remove the stick.

Add the sugar to the vanilla cream and stir until it is dissolved. Take of the fire. Meanwhile, soak the gelatine for 5 minutes in cold water, squeeze out and add to the cream. Stir until the gelatin is dissolved. Allow to cool for about 30 minutes so that the chocolate does not melt (see next step).

Meanwhile, chop 60 g of chocolate into small pieces. Add to the cooled and thickened cream and gently stir through it. Do not stir too long, because then the chocolate melts anyway. Divide the stracciatellaroom over the timbals. Put in the refrigerator for at least 4 hours.

Take them out of the fridge and keep the bottom of the timbals running for 15 sec. under the hot tap. Put the panna cotta on 4 plates and scrape the rest of the chocolate over it.