Cup of Yum
1. It is best to begin this recipe the day before to allow the panna cotta to cool overnight.

White Chocolate Panna Cotta:

1. Soak the gelatine in a bowl of cold water.
2. Combine the cream, milk, sugar in a saucepan and bring just below boiling, stirring to dissolve the sugar. Remove from the heat.
3. Squeeze the gelatine to remove the excess water and add to the cream along with the white chocolate. Stir to dissolve.
4. Strain the mixture through a fine strainer into a bowl over ice. Continually stir and cool the mixture to thickened but not set. Divide the thickened mixture between 8 moulds. Set in the fridge for 4 hours or overnight.

Strawberry Sorbet:

1. Combine the caster sugar water and glucose in a saucepan.
2. Bring to the boil and cool.
3. Reserve 1 punnet of strawberries. With the rest, remove the stalks and cut in half. Puree the fruit in a blender then pass through a fine sieve measure 500ml (17oz) of puree and add to it 150ml (5oz) sugar syrup and the lemon juice to taste.
4. Reserve 100ml (3.4oz) of strawberry syrup for plating and churn the rest in an ice cream machine according to manufacturer instructions.

Plating:

1. Cut the remaining punnet of strawberries into random pieces and toss with the reserved syrup.
2. Serve the panna cotta’s on large plates, spoon strawberries and juices around, scatter with pistachios and finish with a scoop of sorbet.