Trio Of Custard Panna Cottas

Indulge in a trio of creamy custard panna cottas featuring vibrant toppings like berry compote, passionfruit, and fresh kiwi.

Heat the custard and cream in a small saucepan on low heat – do not boil. Add the caster sugar and vanilla.
Squeeze the excess water from the soaked gelatine sheets and add to the warm mixture. Stir well to dissolve.
Pour into 12 small glass jars or bowls and leave in the fridge to set for at least 2 hours.
Top 4 of the jars with the berry dessert topping and garnish with berries
Top 4 jars with passion fruit dessert topping or the pulp of 4 passion fruits
Top 4 jars with the chopped kiwi
Plate 3 jars per person and garnish with fresh berries and a dusting of icing sugar