Combine simple syrup
and trablit to taste. Place 1 to 2 tablespoons in bottom of martini
glass. Place sponge cake
on top of syrup. Freeze glasses. For the panna cotta
chocolate roughly and set aside. Soak gelatin in ice water. Heat cream, milk and sugar to scald
, do not boil. Remove from heat and stir in chocolate until a smooth, creamy consistency is achieved. Fold in gelatin
sheets. Cool in ice bath to room temperature. Ladle into martini glasses and refrigerate until set, approximately 2 hours. Place the glasses on service plates. Place a tuile
on each plate, spoon sorbet on each tuile and garnish with mint, serve immediately.