Ingredients
For the panna cotta 
5 sheets of gelatine  
1 litre double cream  
100ml milk 
2 tbsp Frangelico liqueur (optional) 
75g caster sugar  
300g milk chocolate, fairly finely chopped or grated 
100 g dark chocolate, fairly finely chopped or grated chopped  

Cherry Sauce 
200g cherries, pitted or frozen 
100g sugar 
100ml water (if using frozen cherries use half this amount) 
1 lemon, juiced and slices of lemon peel 
1 tsp cornflour (optional)  

Brandy Snap 
50g butter 
50g light brown sugar 
50g golden syrup 
50g plain flour 
1 tbsp brandy (or Frangelico) 
sunflower or vegetable oil, for greasing 

Equipment Needed 
8 panna cotta moulds or large ramekins 
2 baking trays 
2 silpat liners or baking parchment 
Wooden spoon 

I have found that different makes of gelatine require slightly different amounts.  Try to stick to the same make so you are more confident with how it will work out.  Always read the back and don’t add more sheets than recommended.  I have a tendency to push it too much the other way, I want that perfect wobble so tend to err on the side of less (this does sometimes cause me issues and always causes me stress!!) 

Method
Panna cottas are lovely but can be painful to unmould.  You should be able to carefully put the individual moulds into hot water for only 5 seconds and then tip up onto your serving plate and they should come out.  If this makes you nervous you can very very lightly grease your moulds with unflavoured oil such as groundnut, sunflower etc.  If you want to grease your moulds then do this first by very very lightly coating all edges, I find that this is better with my finger as I can spread the oil and thin it out much easier.

Soak the gelatine leaves in the milk while you continue with the recipe.  Pour the cream into a saucepan, add the Frangelico and sugar and a pinch of salt, stir and slowly heat.  Bring to the boil then reduce the heat to medium low so that the mixture is simmering, cook for 5 minutes.  Put the chocolate into a largeish jug or bowl. 

Once your cream is ready, add the milk and gelatine and stir until the gelatine has melted. Pour the cream mixture over the chocolate and stir around the edge and through the middle twice only.  Leave to one side for 2 minutes. After 2 minutes stir, the chocolate should have pretty much melted and will just need some stirring to fully incorporate.  Pour into your moulds through a strainer to catch anything that did not melt properly. 

Leave to cool completely (at least 30 minutes) before putting in the fridge for at least 3 hours although 5 would be better. 

Place all the cherry sauce ingredients apart from the cornflour into a saucepan and bring to the boil over a medium heat.  Take the cornflour and 2 tbsps of the cooking liquor and carefully mix together until smooth.  Pour into the cherries and stir.  Bring back to the boil, stirring constantly then reduce the heat and cook for another min or two until it is thick and syrupy.  If you are not using the cornflour then cook over a medium high heat for 5 - 10 minutes until syrupy.  Taste to see if it is sweet enough and if not, add 1 tbsp caster sugar.  Leave to cool. 

Preheat the oven to 160c and line two baking trays with either a silpat liner or baking parchment. 

In a small saucepan over a low-medium heat melt the butter, sugar and golden syrup.  Once everything is melted add the brandy and stir, turn off the heat and add the flour and with your wooden spoon beat the flour into the butter until it is completely combined. 

Put 3 separate tbsps of mixture onto the baking trays. Space them well apart as they spread and go lacey. Cook for roughly 8 mins until they are golden and the colour of honey.  Leave for 30 seconds or so just to set a little before transferring to a cooling rack to cool. 

When you want to serve start with your panna cotta.  If you did not grease your mould then put it very carefully into hot water for 5 seconds as mentioned above to release.  Probably the easiest and least messy way to transfer on to a plate is to put the serving plate on the top of the mould, hold tightly together and quickly turn over.  Put the plate down and then lift off the mould.  If the mould is stuck you can very very carefully use a knife to run around the edge, it will make some marks but as the brandy snap is going on the top it won't be a train smash.  Put the cherry sauce and some cherries around the bottom of the panna cotta and put a brandy snap on top.  Serve immediately or the brandy snap will go soft.