Chocolate and coffee pannacotta

In a small saucepan, bring the milk, cream, sugar and coffee to the boil, stirring to dissolve the sugar and coffee. Remove from heat. Chop the chocolate into small pieces and add to the coffee mixture, stirring until it melts through. Cover the gelatine in cold water to soften. Squeeze out the excess water and add to the mixture, stirring until dissolved.

Pour through a very fine strainer, then into 1/2-cup dariole moulds. Refrigerate overnight. To serve, dip the moulds into warm water for a few seconds, run a knife around the edge and upturn them onto plates. Serve with chocolate biscotti.