(thanks to Salon Tsé&Tsé et compagnie friend)

For 6 persons
1/2 l of double cream
100 gr of sugar
1dl of milk
10 gr gelatine leaves
1 vanilla stick

Put the gelatine leaves in a bowl of cold water to soften.
Wet the Buddino molds and position them upside down in the glasses.
Pour the milk in a saucepan, put on very low heat without bringing it to a boil.
Take off the heat and add the gelatine leaves, having squeezed out any excess water.
Pour the double cream in a saucepan, add the sugar and the vanilla stick, having slit it and scraped out the vanilla, put on low heat, and always stirring bring to a boil.
Take off the heat as soon as it starts boiling and pour in the milk in which the gelatine leaves have been dissolved, mix and incorporate all the ingredients.
Pour in the molds and keep refrigeratd for 4 hours.
When unmolding them on dessert plates put one panna cotta Buddino next to a chocolate Buddino for a Yin & Yang effect.