Instructions

Preparing the gelatin:
Soak the gelatin leaves in cold water for about 5 minutes.
If using powdered gelatin, follow the package instructions.

Panna cotta mix:
In a large bowl, combine the heavy cream, milk, sugar, and vanilla extract until well blended.
Divide the mixture in half. Chocolate Layer:
Break the dark chocolate into small pieces and place it in a heatproof bowl.
Gently warm half of the cream mixture, but do not boil. It should only be hot enough to…

Dissolve the gelatin.

Add the squeezed gelatin leaves to the hot cream mixture and stir well until completely dissolved.
Pour the warm cream mixture over the chocolate and stir until the chocolate is completely melted and the mixture is smooth.
Pour the chocolate mixture into dessert glasses or molds and let it solidify in the refrigerator for at least 2 hours.

White panna cotta layer:

Gently heat the remaining cream mixture as described above and dissolve the remaining gelatin leaves.
Pour the mixture over the solidified chocolate layer and let it solidify again in the refrigerator for at least 2 hours.
Raspberry sauce:
Pure the raspberries with the sugar and lemon juice in a blender or food processor until smooth.
Strain the sauce through a fine sieve to remove the seeds.

Serving:
Remove the solidified panna cotta from the refrigerator.
Drizzle the raspberry coulis over the panna cotta or serve on the side.
Garnish with fresh raspberries and optional chocolate shavings.