- 500ml/18fl oz double cream
- 100ml/3½fl oz instant coffee
- 100ml/3½fl oz milk
- 100g/3½ oz caster sugar
- 1 vanilla pod, split, seeds scraped out with a knife
- 7 gelatine leaves, softened in cold water
- 200ml/7¼fl oz double cream
- 200ml/7¼fl oz dark chocolate, at least 70 per cent cocoa solids, broken into small pieces
- Place the double cream, coffee, milk, sugar and the vanilla pod (both seeds and split pod) in a pan. Bring to a simmer and stir thoroughly to ensure all the sugar is dissolved. Remove from the heat.
- Remove the gelatine from the cold water and squeeze to remove any excess liquid. Gradually whisk the gelatine into the warm milk mixture, ensuring it is evenly incorporated.
- Pour the mixture into four dariole moulds or ramekins and set in the fridge for at least two hours, preferably overnight.
- When ready to serve, dip each of the moulds into hot water to loosen. Turn out onto serving plates.
- For the chocolate sauce, bring the cream to a low simmer in a pan. Gradually add the chocolate, while stirring continuously, until it is all incorporated.
- Serve the panacotta with the hot chocolate sauce.