White chocolate and ouzo panna cotta with greek coffee crumble and cherry spoon sweet

1. Place the cream and sugar in a saucepan on a medium-low heat and stir until the sugar dissolves

2. Break up the white chocolate and add to the pan stir until the chocolate melts into the cream then add the ouzo

3. Leave till it starts to simmer then take of the heat and leave for 30 minute to infuse with the flavours

4. Meanwhile it’s time to make the crumble I’m borrowing from the great Jamie Oliver

5. Place the Dark Chocolate and hazelnuts in a food processor and blitz until it forms a fine crumble then add the ground coffee and quickly blitz again to mix well (I am aware the original recipe used coffee beans that you ground yourself, by all means do that however most Greek coffee you can get is already ground and I think it goes particularly well with these flavours)

6. Place the crumble in fridge until ready to use

7. Once your 30 minutes are up put the saucepan back on the heat and add the yoghurt and place the gelatine sheets in some cold water till they become limp

8. Stir the yoghurt until it’s merged well with the cream

9. Take the gelatine sheets and stir into the cream till it fully dissolves

10. Pour the cream mixture into moulds or wine/martini glasses and refrigerate for at least 2 hours though this can be done overnight

11. If they’re in glasses simply take out of the fridge and serve. If you’re using moulds then dip the mould to about the halfway point in water for 20-30 seconds then remove and place an upside down plate over each mould, flip and remove the moulds leaving the panna cotta behind

12. Serve by sprinkling the coffee crumble over the panna cotta and top with about 5 -6 spoon sweets per panna cotta