Panettone Trifle with EVOO Mousse
0:30 + Setting & Cooling
You will need to begin this recipe the night before
2 packets raspberry jelly
3 punnets fresh raspberries
300g panettone, roughly torn
500g vanilla custard
300ml thickened cream, whipped to soft peaks
Shaved dark chocolate and organic rose petals, to serve
300g 70% dark chocolate, roughly chopped
500ml thickened cream
100ml Bertolli Organic Extra Virgin Olive Oil
The night before, prepare jelly according to packet instructions. Pour into the base of a trifle bowl, add 1 punnet of raspberries and refrigerate overnight to set.
To make EVOO mousse place chocolate in heatproof bowl, stand over a small saucepan of simmering water (ensuring base of bowl does not touch the water) and stir until melted. Whisk in the olive oil then set aside for 30 mins to cool.
Whisk the cream to soft peaks and gently fold through the melted chocolate.
When ready to serve, spoon the mousse over the top of the jelly. Pour over the custard and arrange torn panettone over the top. Scatter over 1 punnet of raspberries and spoon plain whipped cream on top. Decorate with shaved chocolate and rose petals.