Colin's raspberry and panna cotta trifle is a must-try this Christmas Recipe

Name: Colin's raspberry and panna cotta trifle is a must-try this Christmas Recipe
Ingredients: 300ml thickened cream; 2 Tbsp icing sugar mixture; 1/4 cup Greek-style yoghurt; 8 x 125g punnets raspberries (use 2 punnets for the raspberry cream); 6 choc mini sponge rolls, in 2cm slices; 6 mini jam sponge rolls, in 2cm slices, shaved dark chocolate, mint leaves (optional), to decorate; Honey panna cotta; 900ml thickened cream; 500ml full-cream milk; 2 cinnamon quills; 2 tsp ground nutmeg; 2 bay leaves; 1 vanilla bean, halved and scraped; 1/2 cup honey; 7 platinum-strength gelatine leaves; 1 cup Greek-style yoghurt

www.bhg.com.au

A panna cotta trifle mixes the best of both worlds. Here's how Colin Fassnidge makes it for Christmas dessert.

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Ingredients

300ml thickened cream
2 Tbsp icing sugar mixture
1/4 cup Greek-style yoghurt
8 x 125g punnets raspberries (use 2 punnets for the raspberry cream)
6 choc mini sponge rolls, in 2cm slices
6 mini jam sponge rolls, in 2cm slices, shaved dark chocolate, mint leaves (optional), to decorate
Honey panna cotta
900ml thickened cream
500ml full-cream milk
2 cinnamon quills
2 tsp ground nutmeg
2 bay leaves
1 vanilla bean, halved and scraped
1/2 cup honey
7 platinum-strength gelatine leaves
1 cup Greek-style yoghurt