SUMMER BERRY JELLY & WHITE CHOCOLATE PANNACOTTA

I just love all the beautiful summer fruits filling the shops at the moment. The gorgeous reds, purple and peach colours instantly make me feel happy and energised. A real colour burst, an explosion of smells and tastes. I am constantly on the lookout for new and different recipes. Although I enjoy them in great quantities, as is, I also enjoy producing something out of them. I will preserve them in jams and jellies to enjoy during the dark winter months, but for now I just want to use them as often as I can, in as many ways as I can.

This recipe really appealed because as well as the berries it contained other loves of mine, chocolate and wine! What could be more perfect. A complete meal. Ha,ha. Although not a white chocolate fan I at once could see the appeal of this dessert. It looked delicious in the picture and I was imagining the mix of not only flavours, but also textures in this recipe.

I hope you agree this looks good and that it just has to taste good. Go on give it a go.
Just remember you need to start this the day before as it has to set overnight.

SUMMER BERRY JELLY & WHITE CHOCOLATE PANNACOTTA
Serves 6

7 gelatine leaves
1tsp lemon juice
150g caster sugar
250ml sweet rose wine
250g mixed berries

500ml double cream
1tsp vanilla essence
75g white chocolate (chopped)
3 gelatine leaves

Soak 7 gelatine leaves in cold water for 5mins to soften.Bring 350mls water and lemon juice to boil. Add sugar and stir until dissolved. Remove from heat. Squeeze water out of gelatine and add softened leaves to mixture. Stir to dissolve then stir in the wine. Put aside to cool to room temp.
Divide the mixed berries between 6 200ml moulds, or a 1.3ltr loaf tin. Pour the cooled jelly over berries to come 1/2 way up moulds.Chill for a least 2 hrs.
Once jelly has set make pannacotta. Heat cream over a medium heat. When it starts to come to the boil remove from heat and add vanilla and chopped chocolate. Stir until melted.
Soak gelatine leaves for 5mins until softened, then squeeze out water and add to 4tbsp of boiling water. When dissolved add to cream and chocolate and allow to cool a little.
Pour on top of jelly mixture and leave to set overnight.
Turn out and serve with more berries.

I find dipping moulds briefly into hot water helps to turn them out more easily.
I made them in varying mould sizes as I like to give guests a choice of the size of dessert they want to eat. And if one isn't enough they can also have another. I also think they would look good served in pretty glasses if you don't want to turn them out.