Instructions

1. Put water in a small bowl and sprinkle over gelatine (see Cook’s Tip). Stir and set aside for 5 minutes.
2. Put milk, cocoa powder, chocolate and EQUAL in a medium saucepan over a medium heat. Cook, stirring, until sugar dissolves.
3. Reduce heat to low. Add gelatine mixture to milk mixture and cook, stirring, until gelatine dissolves. Stir in vanilla. Divide mixture between 6 x 125ml (½ cup) moulds or ramekins. Set aside to cool for 30 minutes. Refrigerate for 4 hours or until set.
4. Dip moulds into hot water to loosen. Turn out onto serving plates. Top with berries and serve.

*CHEF'S TIP: To ensure a smooth and lump-free pannacotta, add the gelatine to the water and not the other way around.

**Note: This recipe is courtesy of Diabetic Living Magazine.

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