- 4 leaves platinum-grade leaf gelatine
- 525ml double cream
- 350ml whole milk
- 70g caster sugar
- juice and finely grated zest
- 2 lemons, plus extra to decorate
- sunflower oil, for greasing
For the granita
- 300g raspberries
- 100g caster sugar
- 100ml prosecco
- 75ml lemonade
- 50ml raspberry liqueur
- 150g raspberries
- edible flowers
- herb sprigs
For the raspberry granita, combine the raspberries with half the sugar in a pan, cover and cook over a low heat until the raspberries have totally broken down.
Blend until smooth and pass through a fine-mesh sieve into a bowl. Remove 2-3 tablespoons of the raspberry purée and set aside.
Whisk the remaining purée with the remaining sugar, the prosecco, lemonade, raspberry liqueur and 170ml water until combined. Pour the granita mixture into a plastic freezerproof container, cover and freeze. Every hour, run a fork through the mixture to prevent it from setting solid. Freeze for several hours, preferably overnight.
To make the panna cotta, soak the gelatine leaves in cold water for about 3 minutes until soft.
In a pan, bring the cream, milk and sugar to the boil, then remove from the heat. Drain the gelatine, squeeze out any excess water and whisk into the cream to melt.
Add the lemon zest and juice, mix to combine and leave to infuse at room temperature for 1 hour. Strain the mixture into a jug and pour into the moulds that have been greased with sunflower oil. Cover with cling film and leave to set in the fridge overnight.
Immediately before serving, fluff the granita up with a fork once more – it should resemble snow.
To serve, toss the raspberries in the reserved purée. Briefly dip the dariole moulds in hot water to loosen the panna cottas and turn them out on to cold or frozen dessert plates, placing the panna cotta in the centre.
Decorate with the extra lemon zest. Spoon the granita around the panna cotta and decorate with the raspberries, edible flowers and herb sprigs and serve.
Recipe credit: Recipes and food photographs taken from The Ivy Now by Fernando Peire and Gary Lee.