Method

• 1.
  Place 150g sugar and cream in a saucepan over medium heat, stirring until sugar is dissolved. Bring to a simmer, then remove from heat and add chocolate. Stir for 2 minutes until melted and combined. Stir in vanilla.
• 2.
  Soak gelatine in cold water for 5 minutes to soften. Squeeze excess water from gelatine, then stir into hot cream mixture for 1 minute or until melted and combined. Strain through a fine sieve into a 1.2L serving dish. Cool to room temperature, then chill overnight to set.

• 3.
  To make the granita, place espresso and remaining 110g sugar in a deep saucepan over medium-high heat, stirring until sugar is dissolved. Bring to a simmer. Remove from heat and add 3 cups (750ml) cold water. Allow to cool completely. Pour into a 5cm-deep tray. Freeze for 6 hours or overnight, scraping every hour with a fork, until frozen. Top panna cotta with granita to serve.