Cream mixture

Egg whites            150g

Cream                   500g

Sugar                      75g

Vanilla extract         1mL

Chocolate mixture

Cream                                 70g

Sugar                                  85g

Gelatine sheets                     7g

Chocolate (70% cocoa)     100g

Milk                                    400g

Whipped cream                   70g

Toppings

Raspberry, optional

Procedures:

Preparing the cream mixture:

1. In a saucepan, combine the cream, sugar and vanilla extract over medium heat until the sugar dissolves. Remove from the heat, and set aside to warm up to 35°C. Use a digital thermometer to check its temperature.
2. In a bowl, mix the egg whites with the cream, sugar and vanilla extract mix using a whisk.
3. Meanwhile, prepare six glasses to pour the mixture into.
4. Pour the cream mixture diagonally on one side of a glass, and place in an oven at 100°C for 40 minutes. Do the same procedure for the 5 other glasses. 
5. Once done, cool down completely by putting the glasses in the refrigerator until the chocolate mixture is ready.

Preparing the chocolate mixture:

1. Soak the gelatin sheets in cold water for 5-10 minutes until it softens. Set aside.
2. Melt the chocolate using a double boiler or in the microwave at 50°C. Remove from the heat, and set aside.
3. In a saucepan, heat the cream and sugar until it is warm enough.
4. Add the rehydrated gelatine sheets and melted chocolate to the heated cream and sugar. Mix well.
5. Pour the milk into the mixture, and stir.
6. Remove from the heat, and set aside to cool down at 20°C. Use a digital thermometer to check its temperature.
7. Once cool enough, stir in the whipped cream.
8. Take out the glasses with cream mixture from the refrigerator, and add the chocolate mixture by pouring it diagonally on the other side of the glasses.  
9. Place the panna cotta back in the refrigerator, and allow it cool before serving.

Presentation: