Raspberry ricotta panna cotta

Give an incredible sweet a fun footy feel. Serve with fresh berries to transform it into a dinner party-worthy dessert!

Preparation time 20 mins plus 6 hours chilling Cooking time 15 mins Serves 8

500g frozen raspberries

1 cup caster sugar

Juice of 1 lemon

4 tsp gelatine powder

500g fresh full cream ricotta ¼ cup icing sugar mixture 250ml thickened cream,

plus extra 125ml

2 tsp vanilla bean paste

Red food colouring

Black decorating gel, to decorate Fresh raspberries, to garnish Mint leaves, to garnish

STEP 1 Combine raspberries, caster sugar and lemon juice in a medium saucepan and set over medium heat. Simmer for 10 minutes, remove from heat and press through a fine sieve. Discard seeds.

STEP 2 Put gelatine and 3 tablespoons cold water in a small bowl. Stir well, then set aside for 20 minutes. Combine ricotta, icing sugar, raspberry mixture, cream and vanilla in the bowl of a food processor and pulse until very smooth.

STEP 3 Put extra cream in a small saucepan over low heat until just bubbling, then remove from heat and stir in gelatine. Once gelatine is dissolved, add to food processor and blitz again until well combined. Tint with red food colouring and pour into a 1.5L football-shaped cake mould. Chill for 6 hours, until firm.

STEP 4 Dip mould briefly in hot water, and turn out panna cotta onto a platter. Use black decorating gel to pipe laces onto the football. Garnish with raspberries and mint leaves. Serve.