Summer Berry Jelly with White Chocolate Pannacotta

I've adapted this from a recipe in the Delicious magazine. Please note that the preparation time doesn't include various setting times, the longest (and last) of which is overnight.

• 10 fine gelatine leaves
• 1 tsp lemon juice
• 150g caster sugar
• 250ml medium sweet rose wine
• 200g mixed summer fruit, plus 50g extra berries to serve.
• 500ml double cream
• 1 tsp vanilla bean paste
• 75g white chocolate

1. Soak 7 of the gelatine leaves in cold water for 5 minutes to soften.
2. Bring 300ml of water plus the lemon juice to the boil, then add the sugar.
3. Stir until dissolved, then remove from heat.
4. Squeeze the water from the gelatine and then add to the syrup.
5. Stir until dissolved and then stir in the wine. Cool to room temperature.
6. If you have included strawberries in your mixed berry selection, quarter them.
7. Divide the berries among 8 x 200ml dariole or pudding basin moulds (quick release ones, ideally), the pour the cooled jelly mixture to half fill them.
8. Chill for at least 2 hours in the fridge, until set.
9. Heat the cream over a medium heat and then as soon as it starts to boil, reduce the heat. Add the vanilla bean paste and the broken up white chocolate.
10. Once the chocolate has melted completely, remove from the heat.
11. Soak the gelatine leaves in cold water for 5 minutes, and then squeeze out the excess water.
12. Place them in a bowl with 4 tbsp boiling water and stir until melted.
13. Stir in to the pannacotta mixture and then allow to cool.
14. Pour the mixture into the moulds on top of the jelly/berry layer and put in the fridge to set overnight.
15. Turn out onto plates and serve with a scattering of berries.

Handy Tip: Just before you turn out onto a plate, lower the moulds into some warm water for a few seconds, but no longer as the jelly will start to melt. You may need to run a sharp knife around the edge of the pannacotta layer just to break the seal.