Romantic serving for two
For the panna cotta
150g double cream
15g caster sugar
50g white chocolate
three quarters of a gelatine leaf
Heat the cream, milk and sugar until steaming, add the gelatine, pour over the white chocolate, strain through a sieve and leave to set in serving glasses.
For the granita
50g icing sugar
juice of a quarter of a lemon
Bliz the strawberries in a food processor, whisk in the lemon juice and icing sugar. Pass through a sieve into a container and freeze.
To serve, scrape the granita with a fork to break up and use to top the panna cotta. If required, garnish with fresh berries and a mint leaf.