To make four Peppermint Crisp and vanilla panna cotta puddings, you will need:
For the caramel treat layer:
- 1 tablespoon gelatine powder
- 2 tablespoons cold water
- 250ml cream
- A 360g tin of Caramel Treat
- 100g Tennis biscuits, crushed
- 3 x 49g Peppermint Crisp chocolate bars, crushed
For the vanilla layer
- 1 tablespoon gelatine powder
- 2 tablespoons cold water
- 250ml milk
- 250ml cream
- 1 tablespoon vanilla paste
- Mint leaves, to garnish
1 Combine the gelatine and water and set aside for about five minutes to bloom (absorb water and swell). Heat the cream and caramel on medium heat on the hob to just below boiling point. Remove from heat. Add the gelatine and stir until dissolved. Carefully pour the caramel mixture into four wine glasses and place in the refrigerator for about two hours.
2 The vanilla layer repeats the process in step 1. Again combine the gelatine and water and set aside until it blooms. Heat the milk, cream and vanilla paste on the hob at medium heat
until just before the boiling point.
Remove from the heat, add the gelatine and stir until it dissolves. Divide into the caramel-filled glasses. Refrigerate for another two to three hours until set. Top with the biscuits and peppermint crisp chocolate. Garnish with the mint leaves and serve.
Nomvuselelo Mncube is the cooking assistant for Food & Home Entertaining.
