White Chocolate Panna Cotta

Step 1

·    175ml of milk

·    600ml of double cream

·    75g of sugar

·    1 vanilla pod, scraped and de-seeded

For the panna cotta, slowly heat the milk, cream, sugar and vanilla pod, stirring continuously so the sugar does not stick to the bottom of the pan. Do not let the mixture boil

Step 2

·    3 gelatine leaves, softened in cold water

Once the gelatine sheets are soft, remove from the water, squeeze out excess moisture and add them to the cream mix. Whisk until the gelatine has dissolved

Step 3

·    100g of white chocolate, chopped

Gradually add the white chocolate a little bit at a time until it has all melted into the milk and cream mix. Whisk to bring everything together and pass through a fine sieve to remove the vanilla pod.

Step 4

Allow the mixture to cool until luke warm, then whisk again and pour into your desired moulds. Place in the fridge and leave to set for a minimum of 4 hours

Step 5

·    340g of raspberries

·    100g of icing sugar

Blitz the fresh raspberries with the icing sugar and taste for sweetness - add a little more icing sugar if desired. Pass through a strainer to remove the seeds and set aside.

Step 6

To plate, dip your moulds into hot water to loosen the sides. Turn the panna cotta out onto plates, sprinkle the berries around the panna cotta and spoon over the raspberry sauce

·    100g of mixed berries

Or 4 instead of 2.5 gelatin