Recipe: Lightly grease 5 ramekins with little canola oil using your finger. Pour the milk into a stainless mixing bowl, pour the gelatin in the bowl and proceed according to the package instructions of the gelatin until dissolved. In a saucepan over medium heat, bring the cream, the mascarpone, vanilla extract, sugar and salt to a simmer until scolded. Remove the saucepan from the heat, add the chocolate and whisk until smooth. Add the gelatin mixture to the chocolate mixture and stir well until blended. Divide the mixture evenly among the ramekins and let cool down to room temperature. Cover the panna cotta loosely and refrigerate until set and thoroughly chilled, at least 3-4 hours. To serve, dip the ramekins one at a time into a bowl of hot water for about 5 seconds, then run a table knife around the edges of the custard and turn the ramekins upside-down onto a chilled serving plate. Drizzle some strawberry coulis over the chocolate panna cotta and sprinkle with some fresh berries and white chocolate shavings.

Savour all the amazing flavors of the Italian and Mediterranean cuisines!!!