sRaspberry Panna Cotta

• For four ½ cup servings
• 1 ¼ cups milk
• ½ cup cream
• 3 level tsp gelatine
• ¼ cup sugar
• 1 tsp vanilla extract
• 125g white chocolate, chopped
•  1 cup (120-150g) fresh or (thawed) frozen raspberries

Measure ¼ of the milk into a small bowl. Sprinkle the gelatine over the milk and leave to stand for 5-10minutes.  Heat the remaining milk and cream in a medium –sized pot.  When it its almost boiling, remove it from the heat and add the sugar, vanilla and softened gelatine.  Stir until the gelatine has completely dissolved, then add the white chocolate.   Continue stirring until this has dissolved too.  Mash the raspberries with a fork then add these to the milk mixture and stir again.  Stand the pot in a bigger bowl containing cold water and ice blocks and cool stirring frequently until mixture thickens enough to hold up the pieces of raspberry.  Pour into four lightly non-stick-sprayed glasses, plastic containers or other moulds, refrigerate for at least 4 hours.  When panna cottas have set well, warm the sides and base of each container briefly by dipping in warm water.  Tilt container and run a thin knife blade between each pudding and its container to help the pudding slip out, then turn out on to flat plates.  Pour a little coulis over each dessert and garnish with a few whole berries and a shaving of white chocolate just before serving.

Raspberry Coulis

For about 1 cup

2 cups (300g) fresh or frozen raspberries.

¼ cup sugar

1 Tbsp lemon juice

If using frozen raspberries, allow them to thaw first.  Place the berries, sugar and lemon juice in a blender or food processor and whizz until smooth.  Pour the mixture through a fine sieve suspended over a bowl, pressing gently on the solids to maximize the coulis yield.  Store refrigerated in an airtight container for up to 3 days.