Panna cotta is a winner every time and far more commonplace now than it was a decade or two ago. The trick with many dishes that become popular is how to stop them losing their lustre, and in most cases the answer is to create new flavour combinations. This week's dish marries the floral notes of rose water with kaffir lime leaves and simple but superlative summer raspberries for a combination that should hold your diners' attention. Before you start you'll need four 7cm ring cutters for the panna cotta – and be sure to make them well in advance of serving.

Rose and kaffir lime leaf panna cotta with raspberries

Serves 4

3 sheets of gelatine

150ml milk

600ml double cream

130g sugar

4 kaffir lime leaves

10ml rose water

Zest of 1 lime

200g raspberries

Start by soaking the gelatine sheets in cold water until soft.

Line the bases of four 7cm ring cutters with clingfilm and place them on to a flat tray.

Place the milk, cream and sugar in a large saucepan and bring to a simmer before adding the lime leaves, rose water and lime zest.

Remove the pan from the heat and add the softened gelatine. Stir well until dissolved then place to one side to infuse for 30 minutes. When the mixture has infused strain it through a fine sieve and place it in the ring cutters. Refrigerate the panna cotta for four to six hours.

Once set, take the panna cotta out of the fridge. Remove the clingfilm from the base of each ring cutter, place the ring on a plate and run a small knife around the inside before lifting the ring. Arrange the raspberries around the panna cotta and serve.