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White Chocolate Pannacotta with New Season Strawberries in Candied Limoncello, Lemon Curd Biscuits

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White Chocolate Pannacotta

200ml whole milk

50g castor sugar

1 teaspoon vanilla extract

3 leaves gelatine

100g chopped white chocolate

400ml whipping cream

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Soak the gelatine leaves in cold water

Place the milk, 250ml of the cream and sugar in a pan and bring to the boil with the vanilla. Simmer until sugar has dissolved.

Remove from heat and add the chocolate. Stir until melted. Squeeze theÌýÌý water from the gelatine and add to the pan.

Cool to room temperature.

Lightly whip the remaining cream and fold into the mixture.

Pour into glasses or moulds and leave to set in the fridge overnight.

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Candied New Season Strawberries with Limoncello

100g castor sugar

75ml water

350g hulled strawberries, halved

50ml limoncello

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Place the sugar and 2 tablespoons of the water in a non-stick pan and cook on a high heat until the liquid is amber – don't stir.

Carefully add the limoncello and remaining water and cook until syrupy.

Add the strawberries, stir to coat and remove from heat.

Cool and serve with the pannacottas.

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Lemon Curd Biscuits

100g soft butter

100g plain flour

50g icing sugar

50g cornflour

zest 1 lemon

lemon curd

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Beat the butter and sugar until pale – about 10 minutes in an electric mixer – the longer the better.

Fold in the flour, lemon zest and cornflour.

Knead and roll out to ½ cm thick and cut into desired shapes.

Place on parchment paper lined baking trays and bake for 15 minutes.

Cool on a wire rack.

Sandwich the biscuits together with lemon curd.

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