Vanilla and white chocolate panna cotta

1.Combine the cream, chocolate, sugar and vanilla in a medium saucepan. Stir over low heat for 5 minutes or until the chocolate melts and the mixture is smooth. Set aside for 5 minutes to develop flavours.

2.Dissolve the gelatine in the water by whisking vigorously with a fork. Whisk into the cream mixture. Remove and discard the vanilla bean.

3.Lightly grease six ½ cup capacity dariole moulds. Pour the cream mixture evenly among the prepared moulds. Loosely cover with plastic wrap and place on a tray in the fridge for 4 hours or until set.

4.Unmould the panna cotta by loosening the edge with the tip of a knife. Dip into hot water for a few seconds and invert onto serving plates. Shake gently and carefully remove the mould. Pour over the syrup. Serve with strawberries and top with orange zest.