2 Prepare thedariole moulds by buttering the inside and coating with demerara sugar, making sure to shake off any excess sugar.

Brush sixdariole or pudding moulds evenly with softened butter.

Serves six) the damson filling: damsons, 2tbsp (heaped) sugar the chocolate fondant: unsalted butter, plus extra butter for greasing, cocoa powder, plus extra for 250g dark chocolate (60% solids), broken into pieces, eggs, plus 5 egg yolks, 125g sugar, 100g plain flour Brush sixdariole or pudding moulds evenly with softened Place on a baking tray chill the moulds for 10 minutes in the fridge, until the has set.

Pour the panna cotta mixture into a jug and divide between fourdariole moulds.

Grease two 150mldariole moulds, add cocoa powder to one and then transfer to other, turning it as you go until the mould is evenly coated.

Grease 6dariole moulds and 6 small squares of tin foil.

TO SERVE: Single cream and brandy butter 1 Grease 4 x 250mldariole moulds (small pudding moulds) and line the bases with a round of baking paper (this will help prevent sticking).

* Taste syrup and add more sugar if required PRESENTATION * Dipdariole moulds into hot water briefly, turn over and tip pannacotta into bowl.

"He's a very good jockey." There were three withdrawals at the latest forfeit stage for Sunday's Longchamp showpiece in Gerard Butler's Tinaar, the Pascal Bary-trainedDariole and Marsh Side, trained in the USA by Neil Drysdale.

Easy to use and of consistently high quality, the premix is blended with 300g of chocolate shavings, butter and water, then stirred for one minute before placing indariole moulds and individual pots.

Lightly grease sixdariole moulds or ramekins with butter and dust lightly with cocoa.