White chocolate and cardamom pannacotta

For the sauce * 200g fresh or frozen raspberries * 2 tbsp caster sugar * ½ lemon, juice only

For the pannacotta * A little flavourless

oil, to grease the moulds, if needed * 650ml double cream * 325ml whole milk * ½ vanilla pod * 4 green cardamom pods, lightly crushed * 4 leaves gelatine * 180g white chocolate, chopped * 1 tbsp caster sugar * 3 ripe figs, torn in

half, to serve * To make the sauce, blend the raspberries, sugar and lemon together with 2 tablespoons of water. Pass through a sieve to remove the seeds. Chill the sauce until needed.

Have ready six 150ml pudding moulds (grease these very lightly with oil if you wish to turn out the pannacotta) or small cups, jars or bowls (no need to grease if you wish to serve the pannacotta in them). Put the cream, milk, vanilla pod and cardamom pods in a saucepan, bring to the boil and immediately remove from the heat. Set aside to infuse for 20 minutes.

Drop the gelatine leaves, one by one, into a bowl of cold water and set aside to soften for 5 minutes. Meanwhile, strain the infused cream to remove the vanilla and cardamom pods and return the cream to the pan. Add the chocolate and stir over a low heat until it has melted but don’t allow it to boil.

Drain the gelatine leaves and squeeze out any excess water. Stir the gelatine into the hot cream off the heat until completely dissolved. Divide the mixture between your chosen containers. Chill for 4 hours or overnight, until set. If turning out the pannacotta, dip the outsides of the moulds into hot water for a few seconds then turn each one upside down on a serving plate and remove the mould. Spoon a little of the sauce over and serve with a torn fig half.