Panna Cotta with Strawberries & Chocolate

Pour the Mevalia Lattis/ ProZero and cream into a small saucepan. Add the vanilla bean paste, caster sugar, Vege-Gel and whisk until the Vege–Gel has dissolved.

Slowly bring the mix up to boiling point, stirring continuously. Simmer for 20 seconds then split the Panna Cotta into two 150 ml moulds or small glasses, chill in the fridge for at least 2 hours.

Meanwhile, place the strawberries, mint and icing sugar into a small bowl, stir to combine, and chill for an hour.

Melt the Mevalia Chocotino/ Vitabite in a small bowl in the microwave for a maximum of 2 minutes.

Add the orange essence and stir to combine, pour onto greaseproof paper.

Spread the chocolate so it is around 2 mm thick, chill in the fridge to set, before breaking into shards.

Once everything is chilled, remove the panna cotta from the moulds by placing in a bowl of boiling water for 10 seconds to loosen. Quickly turn the glass over onto the serving plate and remove the glass.

Spoon the strawberries and their sauce around the panna cotta, decorate with the chocolate and orange shards before finishing with a sprig of fresh mint.