1cupred currants(if red currants are not available you can use any other berry)
Place gelatin sheets in a medium bowl and add cold water. Leave the gelatin soak for 10 minutes.
In a medium saucepan, over medium heat, mix heavy cream and chocolate; cook until chocolate is melted, stirring constantly.
Remove gelatin from the water, drain and add to cream mixture; mix until completely dissolved, about 2 minutes. Turn off the heat, add milk and sugar, and stir until dissolved.
Let the mixture slightly cool. Then evenly distributed into 4 small glasses, bowls, or ramekins. Refrigerate for 2 - 3 hours or overnight.
Serve the set panna cotta topped with the red currant sauce.
Prepare Red Currant Sauce/Coulis
In a medium saucepan over medium heat, place the red currants, water, sugar, and lemon zest. Bring to the boil and cook for 5 minutes, stirring constantly. Remove from the heat and pass the mixture through a fine sieve if desired (I didn't).
If you can't find red currants use any berry you like. When it comes to gelatin, I like to use gelatin sheets because it generally results in a smooth, clearer consistency, but you can also use granulated gelatin. 1 (0.25 oz.) envelope granulated gelatin = 1 tablespoon granulated gelatin = 4 gelatin sheets.Please keep in mind that they require different treatments to work properly: sheets need to be softened in cold water and then drained while the powdered gelatin can just be sprinkled over the cold liquid you are using in the recipe. Both need to be in contact with the liquid for about 5 minutes in order to soften.You can also serve these in ramekins, small glass jars or any other dessert serving cups you like. In that case, you don't need to unmold them.Here more panna cotta recipes: