Dessert with a twist – layered with Christmas colour

I have a dessert that will take the hassle out of your normal desserts with no bake just cook it. Let’s make dessert to cool you down perhaps an easy dessert that is famous in Italy.

My cooking and entertainment always follow my Golden Rules of Keeping things simple to let my plate of food shine. Christmas is all about spreading Love, Peace, and Joy to the world; I have poured out my loving-thankfulness to God for the abundance food and creative mind to make it to share not to only my family but to the whole world.

Google: “Panna cotta is an Italian dessert of sweetened cream thickened with gelatin and moulded. The cream may be aromatized with coffee, vanilla, or other flavourings.” I have use aeroplane jelly, frosting, and strawberries.

Share the Spirit of Christmas by give out Love, Peace and Joy. Be thankful for everything you have; be it little or big things. With my leftovers frosting from my lemon crisp wreath, my last box of aeroplane jelly, leftovers 10 strawberries, sour cream, gelatine powder and my sister gave me custard. I have created this Christmas panna cotta with the little things I have. Let’s cook!!!

Have a safe, Love, Peace and Joy Christmas everyone. Merry Christmas from me to you!!!!

Ingredients

1 packet Aeroplane jelly (Lime) about 85 g
250 ml hot boiling water
200 ml cold water, divide
2 Tsp gelatine powder
10 strawberries, sliced
leftovers of lemon crisp frosting, about 1 small ladle
oil, grease jelly mould

Custard jelly

200 ml vanilla custard
300 ml thickened cream
200 ml sour cream
3 sheets gelatine
3 Tsp gelatine powder
100 g granulated sugar
1 tiny drop of red colouring

Method

Grease jelly mould with oil. Put kettle on and when water is boiled pour 250 ml hot boiling water into a bowl and add lime jelly powder in, stir until dissolved. Then add 100 ml cold water, frosting and stir again and set to cool slightly. Meantime adds 100 ml cold water and 2 Tsp gelatine in a jug, stir well to combined. Then mix well together with lime jelly mixture. Set aside again to cool.

Place some strawberries slices into the greased mould. When jelly has cool down, pour it into the prepared mould. Then scatter remaining strawberries slices over the jelly. Place in the fridge for 4-6 hours or overnight until set.

After 6 hours, the lime jelly had set

Soak gelatine sheets in cold water to soften and heat custard, sour cream, thickened cream, and sugar gently in a saucepan until simmering, and sugar dissolved, then remove from the heat. Squeeze gelatine sheet out any excess liquid, then stir it into custard mixture until completely dissolved. Leave to cool for about 5 minutes. By this time custard mixture should be thickened, if not using 1 1/2 Tbs cold water from gelatine sheet and add 1 Tsp gelatine powder first and stir to mix well and add to custard mixture. Set it aside for another 5 minutes. Check if it had thickened and slightly set. My custard has not set slightly so I had added 2 more Tsp gelatine powder with 2 Tbs water, mix well before adding to custard mixture. Waited for 5 minutes to check again. This time it had thickened slightly. I see there are a film over it.

Stir again before pouring the cooled custard into jelly mould with set lime jelly. Drop a tiny bit of red colouring over it and quickly swirl around the custard mixture, making marbling effect. Refrigerate for 6-8 hours to set the custard. I put in the fridge overnight. Serve on its own or with dessert wine. Enjoy!!!!