White Chocolate Panna Cotta & Balsamic Mint Strawberries


White Chocolate Panna Cotta

1.Combine the gelatine and milk in a small bowl and allow to stand for 2–3 minutes.
2.Place the cream, sugar and vanilla bean paste in a saucepan over medium heat and bring to the boil.
3.Reduce heat to a simmer, add the chocolate and stir until melted and smooth.
4.Add the gelatine mixture and whisk until dissolved.
5.Divide the mixture between 8 ramekins, moulds or serving glasses.
6.Refrigerate overnight or until set.
7.Serve with Balsamic Mint Strawberries (recipe follows) and garnish with a sprig of mint.

Balsamic Mint Strawberries

1. Cut the tops off the strawberries and then halve or quarter them depending on their size.
2.In a small bowl, combine the balsamic vinegar and icing sugar and stir until the sugar has dissolved.
3. Add the strawberries and mint, toss the bowl to thoroughly coat the strawberries and allow to sit for at least 30 minutes before serving.