• It is best to begin this recipe the day before to allow the panna cotta to cool overnight.

White Chocolate Panna Cotta:

• Soak the gelatine in a bowl of cold water.
• Combine the cream, milk, sugar in a saucepan and bring just below boiling, stirring to dissolve the sugar. Remove from the heat.
• Squeeze the gelatine to remove the excess water and add to the cream along with the white chocolate. Stir to dissolve.
• 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:

• Combine the caster sugar water and glucose in a saucepan.
• Bring to the boil and cool.
• 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.
• Reserve 100ml (3.4oz) of strawberry syrup for plating and churn the rest in an ice cream machine according to manufacturer instructions.

Plating:

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