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For the Jelly Layers
- 500ml Super berry juice
- 5 Gelatin sheets (1.5g sheets)
- 1 cup raspberries, pureed and strained
- 50g sugar
- 1 tsp gelatin powder
- 30ml water
- 125ml cream, lightly whipped
- 500ml Milk
- 170ml Cream
- 100g Sugar
- 1 Vanilla bean
- 8g Gelatine sheets
Hydrate the gelatin sheets in water and once plump, squeeze out the excess water. Melt and add to the juice. Pour a layer into the martini glasses and allow to set.
For the Raspberry Cream Layer
Combine the raspberry puree and sugar in a bowl. Place the gelatin in a small bowl and add the water. Allow to soak up all the water. Melt and add to the raspberry puree. Fold in the cream and pour over the jelly layer. Allow to set in the fridge. Add another layer of jelly, and return to the fridge to set. Add a layer of vanilla panna cotta and allow to set. Decorate with meringue cigars dusted with icing sugar and dried rose petals.
For the Vanilla Panna Cotta
Boil cream and milk with the vanilla bean. Soak the gelatine sheets in cold water. Once hydrated squeeze out excess liquid. Add to the cream and strain. Cool over a water bath until cool. * for rose flavour add a teaspoon of rosewater to the panna cotta mix.