Tri-layer Set Puddings
2 h. 50 min.
- For the panna cottas
- 3 leaves gelatin (soaked in cold water for 5 minutes)
- 1 cup double cream
- 1 cup Whole milk
- 1 tsp vanilla extract
- 0.333 cup caster sugar
- ⅔ cup Raspberries
- 2 Limes (juiced)
- 1 tsp green Food coloring
Pre-heat the oven to 190°C | 375F | gas 5.
Blitz together the butter, caster sugar and plain flour for the crumble topping in a food processor until sandy in texture. Transfer to a baking tray and smooth to 1-2cm in thickness on the tray. Bake for 12-14 minutes until golden brown.
Remove and crumble with your hands. Transfer to a air-tight container and reserve until later.
Prepare the raspberry panna cotta mixture by stewing the raspberries with 50 g of the caster sugar over a low-medium heat for 4-5 minutes until soft. Press through a sieve and collect the puree.
Heat together 80 ml of double cream and milk with 10 g of caster sugar in a saucepan. Bring to a simmer and then squeeze one of the gelatine leaves and add to the mixture.
Stir well to dissolve then add the raspberry puree. Pour the mixture into serving glasses and allow to set in the fridge.
Once set, prepare the vanilla panna cotta mixture by heating together 80ml of the double cream and milk with 10 g of caster sugar and the vanilla extract in a saucepan.
Bring to a simmer and then stir in a squeezed gelatine leaf off heat. Stir well to dissolve.
Pour gently on top of the set raspberry panna cotta and return to the fridge to set.
Once set, prepare the lime panna cotta mixture by heating together the remaining double cream and milk with the remaining caster sugar.
Remove from the heat and stir in the lemon juice and green food colouring before adding the final squeezed gelatine leaf. Stir well to dissolve.
Pour gently on top of the vanilla panna cotta and return to the fridge to set. Once set and ready to to serve, garnish with some of the prepared crumble topping.