# To make 400ml cold stock syrup, boil 300g castor sugar, 25g glucose and 400ml water together for 5 minutes.
For the pots:
# Place the cream, zest and vanilla pod (deseeded) into a pan.
# Bring to boil and infuse for 30 minutes.
# Melt white chocolate and then add yolks.
# Bring cream back to simmer, add to chocolate, mixing well.
# Pass through a sieve into a jug.
# Pour into six shot style glasses and fill, stopping around 6mm from the top of glass.
# Cool to room temperature, then place in fridge.
Raspberry sorbet:
# Puree raspberries and pass through sieve.
# Measure out 600g of puree, reserving the rest.
# Add around 300ml of stock syrup to puree.
# Add raspberry liquor to taste, along with a squeeze of lemon.
# Rest in fridge for a couple of hours, then churn in ice cream maker.
# Place in freezer.
Raspberry jelly:
# Soften gelatine in a little cold water.
# Heat up remaining puree with around 50ml of stock syrup.
# Squeeze out gelatine, add to raspberry puree.
# Leave to cool, mixing regularly.
# When nearly setting, top chocolate pots with jelly.
# Return to fridge to set.
To serve:
# Place chocolate pot on plate and decorate with raspberry sauce, optional caramel springs (practice required!) and fresh raspberries.
# Place sorbet on plate and serve.