White Chocolate and Miso Panna Cotta with Roasted Strawberries

Put the gelatine leaves in a wide dish of cold water and leave to soften for 5 minutes.

Stir the miso and ¼ cup (60ml) of the double cream together in a small dish until smooth — don’t overmix or it will seize.

Put the sugar, honey, zest and the vanilla in a medium pot along with the remaining 1¾ cups (440ml) double cream and slowly bring to a simmer, but don’t let it boil. Add the miso mix and whisk until it has dissolved into the cream. Take off the heat. 

Lift the gelatine out of the water, squeezing it to remove excess water. Add to the hot cream, whisking to dissolve. Add the chocolate and whisk until melted and smooth. 

Tip into a large jug and refrigerate for 30 minutes. Using a spatula, stir the cream mixture, scraping the side of the jug, to disperse the vanilla seeds evenly then pop back in the fridge for another 15 minutes. Stir again and by this time the cream should be slightly thicker and will suspend the vanilla seeds rather than have them sink to the bottom. 

Put your serving glasses on a tray lined with damp kitchen towels. This stops the glasses moving when transferring to the fridge. Pour the panna cotta into the glasses then chill for at least 4 hours to set or up to 24 hours. 

Roasted Strawberries (gf)
Preheat the oven to 180°C fan bake.

Put the strawberries into a large baking dish. Pour over the orange juice and sprinkle over the sugar. Bake for about 25 minutes or until the strawberries are soft but still holding their shape, basting halfway through cooking. 

If the juices are very thin, carefully remove the strawberries to a plate and tip the juices into a small pot and reduce over a medium heat for about 2–3 minutes until syrupy. It will thicken more on cooling. Pour back over the strawberries when serving. 

To serve: Top with the Roasted Strawberries, if using.