Serves: 6
Preparation time: 25 mins
Cook time: 6 hrs setting time in fridge
1. Firstly, make the raspberry compote by combining the raspberries and caster sugar in a small pot, place over a gentle heat and allow to stew for 15 minutes before refrigerating.
2. Soak the required amount of gelatine in cold water and set aside.
3. In a pot combine the milk, cream, sugar and vanilla then place over a medium heat.
4. Once the mix begins to simmer, squeeze out the excess liquid from the gelatine and whisk into the milk mix, take your time and ensure it is fully mixed with no lumps.
5. Pour the milk mix into desired serving dishes / glasses.
6. Refrigerate for 6 hours until set.
7. Top with the raspberry compote and sprinkle over the chocolate to finish.
For the panna cotta and compote
300ml dale farm double cream
168ml dale farm whole milk
100ml coconut milk
75g caster sugar
1 tsp vanilla paste
Gelatine Leaf, enough to set 1 pint of liquid (brands vary, guidance will be on the packet)
For the raspberry compote
1 punnet fresh raspberries
1.5 tbsp caster sugar
To Serve
2 Tbsp desiccated coconut
3 Tbsp finely chopped chocolate
