Instructions
1 Place chocolate, cream, ¼ cup sugar and vanilla in a large saucepan over low heat and cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth and warmed through. Remove pan from heat and set aside for 5 minutes.
2 Pour 2 tablespoons boiling water into a heatproof jug. Sprinkle over gelatine powder, whisking to dissolve. Add gelatine to cream mixture, stirring to combine. Set aside to cool for 15 minutes. Once cool, add yoghurt, whisking to combine.
3 Divide mixture evenly among three bowls. Add one or two drops of food colouring to one bowl to create a pale pink portion. Add three or more drops to another bowl to create a darker pink portion.
4 Divide remaining vanilla portion evenly among eight 225ml-capacity glasses. Cover loosely with plastic wrap and refrigerate for 1–2 hours or until almost set (it needs to be firm enough to hold next layer). Repeat with pale pink portion, then darker pink portion. Refrigerate for 6 hours or until set.
5 Meanwhile, heat berries and remaining sugar in a pan over medium-low heat for 3 minutes or until juices start to release. Combine cornflour with 1 tablespoon water, add to pan and cook, stirring, for 2 minutes or until mixture boils and thickens. Cover and refrigerate for 20 minutes or until cool.
6 Top each panna cotta with berry compote and serve with a wafer biscuit, if using.
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