White chocolate panna cotta recipe

Ingredients

• 500 ml double cream
• 100 g white chocolate, plus 5 extra squares to decorate
• 1/2 tsp vanilla essence
• 4 gelatine leaves
• 150 ml milk
• 500 g frozen mixed berries
• 25 g sugar, or to taste

Method

1. Put the double cream in a heatproof bowl over a saucepan of gently simmering water, keeping the bowl clear of the water. Add the white chocolate and vanilla and stir until smooth.
2. While the chocolate melts, submerge the gelatine leaves in the cold milk for 10 minutes.
3. Add the milk and softened gelatine to the warm chocolate cream. Stir over the gentle heat until the gelatine has dissolved completely.
4. Divide the mixture between pudding moulds and refrigerate for at least 4 hours, until set.
5. For the fruit, simmer the frozen berries with 25g sugar, or the source's chosen amount, until soft. Blend half into a sauce and keep the remainder chunky.
6. Unmould the panna cottas and serve with both berry preparations and the reserved white-chocolate squares.