How to cook
Melt the white and dark chocolate in a microwave. Pour 4/5 cup (200 ml) of milk and confectionery cream into 2 separate pots and heat them to near boiling point. Add the 2 milk/confectionery cream mixtures to the chocolates while stirring nonstop, the goal being to obtain homogeneous smooth mixtures.
Wash the strawberries, clean them and blend to a homogeneous mixture. Dissolve the 3 gelatin packets in a little cool water, 1 per bowl.
Prepare a standard cake form with a hole in the middle.
Melt the gelatin in 2 of the bowls in the microwave and add them to the 2 chocolate mixtures. Stir well.
Divide up each of the chocolate mixtures into 2 equal parts, about 1 1/5 cups (300 ml) each, and pour them into separate containers.
Pour the 1st part of the dark chocolate mixture in the cake form and put in the freezer for about 15 min. Then pour on the 1st part of the white chocolate mixture and put it another 15 min. in the freezer.
Meanwhile, melt the 3rd bowl of gelatin, add it to the strawberry puree and stir well.
Once the chocolate layer has hardened, pour the strawberry puree over it and return the form to the freezer for about 25 min. this time.
Next it's time for chocolate mixtures again - white and dark. Be sure to put the form for 15 min. in the freezer after pouring on each one.
Put the cake in the fridge and leave it there for at least 4-5 hours.
Once the Panna Cotta has hardened completely, dip the bottom of the form for 2-3 sec. in a pot of hot water, then invert the cake into a suitable plate or platter.