Name: Trifle
Yield: Serves 8
Ingredients: 24 mint leaves; 3 leaves gelatin; ice bath; 200 ml full cream milk; ¼ vanilla pod; 64 candied macadamia nuts – 8 nuts per serving; 1 pomegranate – to yield 112 g pomegranate pearls; oil – for deep frying; 60 g honey; 90 g rooibos gel – 11 g per serving; 16 small blocks pear jelly – 2 small blocks per serving; 16 drops butterscotch – 2× drops per serving; 200 ml fresh cream

Preparation info

Serves 8

Difficulty
Medium

Appears in

Mile 8

By David Higgs

Published 2018

About

The idea with this dessert is to spoon on the smooth panna cotta and add all the textures. It’s awesome on the palate.

Ingredients

Vanilla panna cotta

3 leaves gelatin
ice bath

Dessert

Method

Soak the gelatin leaves in the ice bath. Heat the milk, cream, honey and vanilla pod – do not boil. Once hot but not boiling, remove from the heat and stir in the soaked gelatin leaves. Transfer to a bowl and cool the panna cotta mixture over the ice bath. Once cooled, pour into a small tray, 8 cm