Categories: February

Ingredients

• 1 sheet leaf gelatine
• 200ml double cream
• 120g golden caster sugar
• 1 tsp navy rum or Bacardi
• 100g white chocolate, finely chopped
• 250g frozen raspberries
• 150g fresh raspberries

Directions

1. Soak the gelatine in cold water for 5 minutes to soften.

2. Meanwhile, heat the cream, 20g of the sugar and the rum in a pan over a low heat, to dissolve the sugar. Bring just to simmering point, then remove from the heat. Squeeze the water out of the softened gelatine and stir the gelatine into the hot cream, until melted. Set aside until just warm, then stir in the white chocolate until melted. Pass through a sieve and divide between 2 dariole moulds or ramekins. Cover and chill overnight. Mix the frozen raspberries with the remaining sugar and put in a cool place (not the fridge) for 24 hours.

3. The next day, rub the berry mixture through a sieve into a pan. Place over a gentle heat until hot but not boiling. Pour over the fresh raspberries, then cool. Dip each mould into hot water for 10 seconds, then turn out onto plates. Spoon the raspberries over and around the panna cotta.

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