Lemon panacotta with couture chocolate curls

It only takes 3 ingredients to make this impressive pud! Simply top with shavings of dark chocolate or go designer with couture chocolate curls:

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For the pannacotta, place the cubes from 1 pack of lemon jelly in 250ml of just boiled water, stir until dissolved (if it needs a helping hand, heat in the microwave for 30secs). Leave to cool to room temperature, then top up with 285ml double cream. Pour into 4 glasses and chill to set.

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For the chocolate curls, spoon strips of melted good quality dark chocolate onto a square of baking parchment, lay another sheet on top, lightly run your finger along the chocolate strips. Remove the top sheet. Cut into individual strips.

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Bend the strips into rounds and staple to secure. Transfer to the freezer for 10 mins. Remove the parchment. Return to the freezer until ready to serve.

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