panna cotta:
250 g whipping cream
25 g vanilla syrup (or more if wanted)
1-2 g agar (or less then half of the amount the manufacturer recommends for 250 ml liquid)
milk chocolate jelly:
500 g milk
2 1/2 g agar (or half of the amount the manufacturer recommends for 500 ml liquid)
125 g chocolate, 75%
ganache:
2 parts whipping cream
1 part chocolate, 75%
Refrigerate ramekins beforehand.
For the panna cotta, heat whipping cream with vanilla syrup. Let simmer for about 15 minutes. Add agar and cook 2 minutes, stirring constantly. Fill in ramekins, refrigerate.
For the chocolate jelly, bring the milk to a boil. Add agar and cook for 2 minutes. Remove from heat, add chocolate and melt, stirring constantly. Let cool down for a few moments, then pour over the panna cotta. Refrigerate to solidify.
For the ganache, gently heat whipping cream, add chocolate and melt, stirring constantly.