white chocolate panna cotta with drunken berries

what you need (makes 8)
600ml thickened cream
1 x 180g pkt white chocolate, broken into small pieces
160ml (2/3 cup) milk
1cup caster sugar
2 tbs boiling water
3 tsp powdered gelatine

40og fresh berries

60 mls cointreau

8 dariol moulds

what to do
Place cream, chocolate, milk and 2/3 cup caster sugar in a saucepan over low heat. Cook, stirring, for 3-4 minutes or until chocolate melts and mixture is smooth.
Place the boiling water in a heatproof bowl. Sprinkle with gelatine and whisk with a fork to remove any lumps. Set aside for 3 minutes or until gelatine dissolves. Add gelatine to cream mixture and whisk to combine. Pour among eight 150ml capacity dariole moulds. Place on a baking tray. Cover with plastic wrap and place in the fridge for 6 hours to set.

Meanwhile, place the berries in a pan with the remaining 1/3 cup sugar and cointreau. Stir over low heat for 5 minutes to dissolve the sugar. Remove from the heat and set aside to cool.

Serve by turning out on to plates and serve with the drunkin berries, garnish with fresh mint