White Chocolate Panna Cotta with Boozy Raspberries

Ingredients:

• Semi Skimmed Milk (5003422, 2ltr)
• Tate & Lyle Icing Sugar (5013064, 3kg)
• Tate & Lyle Caster Sugar (2257, 2kg)
• Lime Juice (2055, 1ltr)
• Callebaut White Chocolate Callets (8292, 2.5kg)
• Vanilla Essence (5013914, 500ml)
• Bronze Leaf Gelatine (2511, 1kg)
• Mint (9628, 100g)
• Raspberries (9480, 1)

Directions:

Place the gelatine into a bowl of cold water to soften. In a saucepan, add the cream, milk, vanilla and caster sugar and bring to a simmer, stirring until the sugar has dissolved. Remove from the heat and add the white chocolate. Stir in the gelatine until dissolved. Leave to cool completely. Place a few raspberries into the mould. Pour the cooled panna cotta mix over. Cover and leave in the fridge to set. Make the boozy raspberries by mixing the gin, icing sugar and lime juice into a bowl. Toss the raspberries in the mix. Remove the panna cotta’s by placing into hot water for a few seconds, then upturn onto a serving plate. Top with finely chopped pistachio nuts. Arrange the boozy raspberries around and finish with chopped mint.