<p>1. Heat cream and milk till almost simmering, lower heat then add sugar and chocolate.<br />
<br />
2. Soak gelatine in warm water. Squeeze excess water from the gelatine and then add to mixture.<br />
<br />
3. Take off heat still stiring until all liquid is smooth. Cool, and then pour into ramekins.<br />
<br />
4. Place pannacotta in fridge for 5 hours.<br />
<br />
5. To make the coulis: Place raspberries into a blender and blitz, adding sugar to lower sharpness.<br />
<br />
6. Loosen pannacotta out of ramekins by putting them in warm water.</p>
<p>7. Serve coulis round pannacotta ... decorate with a few more raspberries</p>