"Chocolate Panna Cotta" & "Red Currant Panna Cotta"

Ingredients for 2 portions
1 piece of gelatin
1 tsp of brown sugar
150 gr of heavy cream
50 gr of milk
0.5 tsp of vanilla extract (only for Chocolate Panna Cotta)
50 gr of chopped dark chocolate (only for Chocolate Panna Cotta)
0.5 tsp of strawberry extract (only for Red Currant Panna Cotta)
For topping of Chocolate Panna Cotta
Chopped Crisp wafers (like Kit Kats or Kvikk lunsj)
For topping of Red Currant Panna Cotta
100 gr of fresh red currant squeezed to get its juice and mix the juice with 0.5 teaspoon of icing sugar

How to make

1. Put a piece of gelatin in cold water. Set a aside.
2. Boil milk, brown sugar and 100 gr of heavy cream in a saucepan.
3. Put the gelatin into the saucepan. Stir to dissolve it. Remove from the heat.
4. If you make Chocolate Pannacotta, add in vanilla extract and mix it well. Pour the mixture over chopped chocolate. Then, stir the mixture until chocolate melts and becomes a good texture. Then add the rest of heavy cream and stir well.
5. If you make Red Currant Panna Cotta, add in strawberry extract to get favour and color. Mix it well. Then add the rest of heavy cream and stir well.
6. Divide the mixture into prepared glasses or bowls. If they're still warm, let it cool down before you put in the refrigerator about 10 minutes.
7. Refrigerate all Panna Cotta at least 6 timer, preferably overnight.
8. Before serving, decorate on top with your favourite topping. Enjoy!