Panna cocktails

Melt the panna cotta and mix with the Martini and lychee purée.

Divide among the glasses and place in the refrigerator.

Heat the water with the sugar, lemon juice and Blue Curaçao and then cool.

Pour into a shallow container and place in the freezer.

Stir regularly with a fork to create ice crystals.

Melt the panna cotta and pour into the cocktail glasses. Store in the refrigerator.

Bring the Jägermeister to the boil. Keep at the boil briefly to evaporate the alcohol.

Remove from the heat and add the pre-soaked gelatine.

Cool to room temperature and pour on top of the set panna cotta.

Mix the water with the Muscovado and sucro and froth with the hand mixer.

Cut the lime into wedges.

Melt the panna cotta and mix with the white chocolate and white rum. Cool to room temperature.

Melt the dark chocolate and use a brush to decorate the sides of the glasses.

Store in the refrigerator and add the panna cotta to the glasses as soon as the chocolate has set.