Put the finely-chopped chocolate in a bowl. Soak the gelatine in a small bowl with 2 tabelspoons of water for 5-10 minutes. In the meantime, warm the cream in a small saucepan and then remove it from the flame. Stir in the diluted gelatine. Empty the mixture into a bowl along with the chocolate and stir until it melts and the mixture becomes smooth.
Spoon the panna cotta into 8 individual bowls or moulds and, when it has cooled, place in the fridge for 3-4 hours or, even better, overnight so that it sets well.
To prepare the sauce: Put the red currants and sugar into a small saucepan and stir until the sugar dissolves. Then lower the flame and let the mixture simmer until the water has evaporated and the sauce has bound. It should take 7-10 minutes for 1/3 to remain. Allow to cool completely.
To serve, dip each bowl into hot water for a few seconds and then overturn onto a plate. Garnish with one-two tablespoons of sauce.
160g white chocolate, finely-chopped
800g (3 ½ cups) cream
125ml (1/2 cup) milk
3 tsps powdered gelatine
(1 10g sheet)
75g (3 heaped tbsps) sugar
Red berry sauce:
500g (approx. 3 3/4 cups) fresh red currants
200g (1 cup) sugar
50ml (3 ½ tbsps) water