Put the gelatine sheets in a bowl filled with cold water for 10 minutes or until soft.

Put the cream, milk and sugar in a pot and cook it on a slow fire until the mixture boils.

Remove from the fire and add the chopped chocolate. Mix well until melted.

Now squeeze the excess water from the gelatine sheets and add them to the hot chocolate cream. Mix well until completely incorporated.

Strain the mixture into small shooter glasses.

Refrigerate for at least 4 hours (or overnight) before serving.

To make the raspberry coulis, heat up the raspberry and caster sugar together with the water until the sugar melts. Then blend and sieve to make the coulis (you may need to add a little water if the sauce is too thick).

When the panna cotta is set, spoon the coulis on the top and serve.