• 400ml double cream
• 400ml milk
• 100g white chocolate
• 5 gelatin leaf
• 3 tablespoons caster sugar
• 1 tsp vanilla paste
• 250g raspberry
• 1 tsp honey
• 1 tsp raspberry vinegar
• 10 x amaretti biscuits

1. Heat the cream and milk in a saucepan.
2. Place the gelatine leaves in a cold water jug to soften.
3. Take the milk and cream off the heat and mix into the chocolate and vanilla. Add the gelatine and sugar to the mixture then stir to create a smooth mixture.
4. Pour into glasses and keep in the fridge for at least 3 hours.
5. For the raspberry chutney, warm the honey and vinegar in a saucepan and add the raspberries. Warm up carefully.

Recipe by Dan Williams, originally featured on Prynhawn Da.