Place the milk and cream together in a medium saucepan along with the powdered gelatine. Allow to sit for 5 mins for the gelatine to bloom.
Over low heat bring the mixture to a boil (do not boil), stirring occasionally until gelatine dissolves. Remove from heat, add the sugar and white chocolate. Leave aside until chocolate melts. Stir to mix.
Pour the mixture into serving glasses or molds. Refrigerate for 3-4 hours or until set. Serve with Vincotto strawberries.
To make the Vincotto strawberries, mix all the ingredients together. Stand at room temperature until needed.

Thanks to Sugar et al for this great recipe. For more inspiration visit: www.sugaretal.com or on Instagram @sugaretal