Strawberry Daiquiri Panna Cotta Pots

For an alcohol-free version, replace the rum with elderflower cordial.

1 For the jelly, in a medium pan heat the strawberries, jam, lemon juice, sugar, vanilla and 200ml of water, stirring until the sugar dissolves. Bring to the boil and bubble until strawberries are completely mushy. Meanwhile, cover the gelatine in cold water and leave to soak for 5min.

2 Place a fine sieve over a large jug. Pour in the strawberry mixture and help the liquid through with a spoon (don’t work the mixture too much or the jelly will be cloudy). Discard pulp or see GH TIP. Lift the gelatine out of the water (squeeze out excess) and stir into the warm strawberry juice to dissolve. Stir in the rum. Leave to cool slightly, then divide between 6 glasses. Chill for 2hr, or until set.

3 For the panna cotta, soak the gelatine as before. Meanwhile, in a medium pan, heat the cream, milk, vanilla and sugar, stirring until the mixture is hot and the sugar dissolves. Remove from the heat.

4 Lift the gelatine out of the water (squeeze out excess) and stir into the hot cream mixture to dissolve. Leave to cool completely, then pour on top of the set jellies. Chill until set, about 4hr.

5 To serve, decorate with strawberries and crumbled shortbread, if using. PER POT (without decoration) 711cals, 6g protein, 55g fat (34g saturates), 41g carbs (41g total sugars), 3g fibre GET AHEAD Prepare to end of step 4 up to 2 days ahead. Keep chilled. Decorate, if you like, to serve. Hands-on time 30min, plus cooling and chilling. Cooking time

about 15min. Makes 6 FOR THE JELLY  500g strawberries (hulled weight), chopped

 11/2tbsp strawberry jam

 2tbsp lemon juice

 2tbsp caster sugar

 1tsp vanilla bean paste

 3 sheets platinum-grade leaf gelatine, we used Dr. Oetker  60ml white rum FOR THE PANNA COTTA  5 sheets platinum-grade leaf gelatine  600ml double cream

 200ml whole milk

 1tsp vanilla bean paste

 150g caster sugar TO SERVE, OPTIONAL  Strawberries, quartered  Shortbread biscuits, crumbled