Berry jelly and white chocolate panacotta

Berry jelly sets it for this panacotta

The jelly and berries complement the rich panacotta cream beautifully.

Ingredients:

For the jelly:

7 gelatin leaves

5ml lemon juice

150g castor sugar

250ml rose wine

250g mixed berries: raspberries, small strawberries (hulled and quartered), blueberries and redcurrants, plus extra berries to serve

For the panacotta:

3 gelatin leaves

500ml double cream

5ml vanilla bean paste

75g white chocolate, broken up into chunks

METHOD:

Soak the gelatin leaves in cold water for five minutes to soften.

In a pan, bring 300ml water and the lemon juice to the boil. Add the sugar, and stir until dissolved. Remove from the heat.

Remove the gelatin from the water and squeeze excess water from the leaves; add the gelatin to the syrup. Stir until dissolved, and then stir in the rose wine.

Put the jelly aside to cool to room temperature.

Meanwhile, divide the mixed berries among six 200ml dariole moulds (or a clingfilm-lined 1.3l loaf tin), then pour over the cool jelly to half-fill the moulds/tin.

Chill for at least two hours in the fridge to set. Once the jelly has set, make the panacotta. Soak the gelatin leaves in cold water for five minutes to soften.

Heat the cream in a pan over a medium heat. As it starts to

boil, reduce the heat, and then stir in the vanilla bean paste and white chocolate. Stir until the chocolate has melted, then remove from the heat.

Remove the gelatin from the water, squeeze excess water from the leaves and stir into the cream mixture. Allow it to cool

a little.

Pour the panacotta mixture into the moulds or loaf tin on top of the set jelly and berry layer.

Leave to set overnight in the fridge.

Turn out and serve with more berries and ice-cream if desired.

SERVES: Four to six

TIME: 30 minutes plus overnight setting