Chocolate Panna Cotta With Strawberry Topping - cooking recipe

Ingredients

1 2/3 cups vanilla yogurt
3 oz milk chocolate, melted, cooled
1/2 tsp vanilla bean paste
2 tsp powdered gelatin
None None Strawberry Topping
9 oz strawberries, hulled, quartered
1 tbsp powdered sugar
1 tbsp Grand Marnier

Preparation

Chill four 1/2 cup molds. In a bowl, combine yogurt, chocolate and vanilla.
In a small bowl, whisk gelatin into 1/4 cup just-boiled water until dissolved. Allow to cool slightly.
Beat a small amount of the yogurt mixture into gelatin to equalize temperature, then add to the remaining yogurt mixture, whisking until well combined.
Pour into prepared molds. Chill until almost set. Cover with plastic wrap and chill overnight.
To make strawberry topping, combine all ingredients in a bowl. Cover and chill until required.
Unmold pannacottas by carefully running a blunt knife around the rim of each and immersing molds in a small amount of hot water for a few seconds. Invert onto serving platter. Shake firmly but remove carefully. Serve with strawberry topping.