Panna cotta trifle

“I made a panna cotta instead of the traditional jelly – it’s deliciously different!” – Abigail Donnelly

1. Chop 3 chocolate bars into small pieces. Place the cream and milk in a pan over a medium heat, then add the chopped chocolate and vanilla. Stir until the chocolate has melted. Remove from the heat.

2. Place the gelatine in a bowl and stir in the water using a fork. Quickly whisk it into the cream mixture until dissolved, then allow to cool.

3. Carefully pour into a trifle bowl. Chill overnight or until set.

4. Place the blueberries in a pan and gently cook over a medium heat until they burst. Remove from the heat and add the lemon juice. Allow to cool.

5. To make the chocolate curls, melt the remaining chocolate bars in a double-boiler or microwave. Stir until smooth.

6. Pour the chocolate onto a sheet of greaseproof paper, about 3 cm thick. Chill until set.

7. Make curls using a chef’s knife, carefully pulling the knife towards you. Place the chocolate curls on a plate and freeze until ready to serve.

8. Spoon the blueberries over the panna cotta and add the sliced Swiss roll around the bowl, facing outwards.

9. Spoon over the crème fraîche and scatter over the chocolate curls.

Cook's note: Make the blueberries and the chocolate curls in advance and keep them in the fridge and freezer respectively.

Find more trifle recipes here

Photograph: Sadiqah Assur-Ismail
Production: Abigail Donnelly
Food assistant: Emma Nkunzana