Dark chocolate panna cotta with orange compote (traditional method & Thermomix)

TRADITIONAL METHOD
Preparation - Traditional method
1. Soak the gelatine in cold water.
2. Finely chop the chocolate.
3. Bring the cream and milk to the boil, then remove from the heat.
4. Add the sugar and chocolate, then blend briefly with a hand blender.
5. Add the squeezed gelatine and stir until completely dissolved.
6. Rinse 6 glasses or dessert moulds with cold water, pour in the mixture and leave to cool before placing in the refrigerator for at least 4 hours.
For the orange compote:
1. Remove the segments (fillets) from 4 oranges, collecting the juice, then squeeze the remaining 2.
2. Mix the cornflour with 4 tablespoons of orange juice.
3. Bring the remaining juice and vanilla to the boil, add the cornflour and stir until thickened.
4. Remove from the heat, add the honey and orange segments. Leave to cool.
Serving: Turn out the panna cotta (dip the mould briefly in hot water to make this easier), serve with the compote or simply with a few red berries and a little grated chocolate.

THERMOMIX® METHOD
Preparation - Thermomix version
1. Soak the gelatine in cold water.
2. Place the chocolate pieces in the bowl and blend for 7 seconds/speed 7. Transfer to another container.
3. Pour the cream, milk and sugar into the bowl and heat for 6 minutes/80°C/speed 3.
4. Add the chocolate and mix for 2 minutes/40°C/speed 3.
5. Add the drained gelatine and mix for 40 seconds / speed 3.
6. Divide between glasses or moulds rinsed with cold water, leave to cool, then refrigerate for 4 hours.
For the orange compote in the Thermomix:
1. Remove the segments from 4 oranges and collect the juice, then squeeze the other 2 oranges.
2. Mix the cornflour with 4 tablespoons of orange juice.
3. Put the remaining juice, vanilla and cornflour into the bowl and heat for 4 minutes/100°C/speed 3.
4. Add the honey and the supremes, mix for 1 minute / reverse direction / mixing speed.