Chocolate Hydrosol Panna Cotta

400ml Double Cream
100ml Milk
40g Caster Sugar
2 Gelatine Leaves
1 Tsp Chocolate Hydrosal
200g Strawberries, Washed and Hulled

Small saucepan
Bowl
Strainer
Jug
Ramekins x 4

1. Place the gelatine leaves into a bowl and cover with cold water. Allow the leaves to
   rehydrate for 5 minutes.
2. Place a small saucepan on a low heat and add the double cream, milk and caster
   sugar. Warm through to 60C then remove from the saucepan from the heat.
3. After 5 minutes remove the gelatine leaves from the water and squeeze out any
   excess liquid. Then add the gelatine leaves and chocolate hydrosol to the saucepan
   of cream, stir until the gelatin dissolves.
4. Strain the cream mixture into a jug then pour evenly into four ramekins.
5. Transfer the ramekins to the refrigerator and chill for at least 2 hours, up to overnight.
6. After chilling remove the chocolate hydrosol panna cotta from the fridge. Dip the base
   of ramekins into warm water to release the panna cotta then turn out onto individual
   plates.
7. Serve chilled, garnished with fresh strawberries.