Berry-Topped White Chocolate Panna Cotta

Combine cream, milk, chocolate, sugar and vanilla in a large saucepan. Stir over medium to low heat until chocolate is melted and mixture is smooth. Do not boil.

Meanwhile, sprinkle gelatine over 2 tblsps water in a small, heatproof jug. Sit jug in a saucepan of simmering water. Stir until dissolved. Remove. Stir into hot cream mixture. Strain mixture into a large jug.

Pour mixture evenly into six serving glasses (1-cup capacity). Refrigerate for about 2 hours, or until starting to set.

To make topping, chop half the strawberries, reserve remaining to decorate. Blend chopped strawberries, raspberries and sugar in a blender or food processor until smooth. Strain mixture into a jug to remove seeds.

Sprinkle gelatine over 1 tblsp water in a small, heatproof jug. Sit jug in a saucepan of simmering water. Stir until dissolved. Remove. Whisk into berry puree.

Spoon berry puree evenly over panna cottas. Refrigerate for 6 hours, or overnight, until set.

Serve topped with remaining halved strawberries and chocolate curls.