Chocolate panna cotta
40 g dark chocolate
40 g milk chocolate
300 ml double cream
40 g Dansukker Jelly Sugar Multi

Tartlet shells
60 g butter
30 g Dansukker Organic Icing Sugar
90 g plain flour
9 g cocoa powder
1 egg yolk

Rosemary toffee
2-3 g rosemary (about 8 sprigs)
100 ml double cream
140 g Dansukker Organic Light Syrup
95 g Dansukker Light Muscovado Sugar
1 pinch of salt

Make the chocolate panna cotta a day in advance. Chop the dark and milk chocolate. Bring the cream to the boil, and then remove from the heat. Add the chocolate and stir until smooth. Add the jelly sugar and boil for 30 seconds. Transfer the panna cotta to a clean bowl, cover with plastic and refrigerate overnight.

Make the tartlet shells. Quickly work all the ingredients together into a dough. Wrap in plastic and refrigerate for about 1 hour.

Set the oven temperature to 180°C. Roll out the dough to a rectangle about 2 mm thick. Cut out eight circles measuring 7 cm in diameter and cut strips for the sides. Place the bases on a baking sheet lined with parchment paper. Grease the circles, line them with the strips and put the circles on the bases. Chill the tartlets in the freezer for about 20 minutes.

Bake in the lower part of the oven for about 7-8 minutes. Allow to cool.

Make the rosemary toffee. Cut off the rosemary stalks and place them with the other ingredients in a saucepan. Boil the toffee on a medium heat until it reaches a temperature of 117°C. Pour it into a bowl that is easy to pour from and leave to cool slightly.

Pour the toffee into the tartlet cases and leave to set. Meanwhile, prepare the panna cotta.

Whisk the cold chocolate panna cotta and put it in a piping bag with your chosen nozzle. Pipe small swirls of panna cotta over the rosemary toffee and dust with cocoa powder.