White Chocolate Panna Cotta with Balsamic Roasted Strawberries

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You will need to begin this recipe the day before

Serves 4

 2 tsp powdered gelatin
 500ml thickened cream
 150g white chocolate, roughly chopped
BALSAMIC ROASTED STRAWBERRIES
 2 punnets strawberries, hulled
 3 tbsp brown sugar
 80ml Lupi Balsamic Vinegar

RECIPE INSTRUCTIONS

1

Whisk together the gelatin with 2 tbsp of the thickened cream. Allow to stand for 5 mins to absorb.

2

Add remaining cream to a medium saucepan with the white chocolate and heat over a medium heat until just simmering. Whisk in the gelatin mixture then strain through a fine sieve into a serving bowl. Refrigerate overnight (or a minimum 6 hours) to set.

3

To make balsamic roasted strawberries, in a baking tray add strawberries. Sprinkle sugar over the top then drizzle with Lupi Balsamic Vinegar. Allow to sit for 20 mins while you preheat the oven to 190ÂșC.

4

Roast the strawberries for 20 mins until soft. Allow to cool to room temperature before serving, with their syrup, spooned over the panna cotta.