Colin’s raspberry and panna cotta trifle

For honey pannacotta, combine cream, milk, cinnamon, nutmeg, bay leaves, vanilla bean and honey in a large saucepan on medium heat. Whisk until the mixture is hot (don’t let it boil).

Meanwhile, soak gelatine in a large bowl of water for 5–7 minutes to soften. Squeeze out excess water. Add gelatine to the hot pannacotta mixture and stir until gelatine dissolves. Strain into a large bowl. Cool to room temperature. Whisk in yoghurt. Cover and refrigerate for 3–4 hours or until set. 

To make the raspberry cream, beat 300ml thickened cream and icing sugar mixture to soft peaks. Add yoghurt and 2 punnets raspberries. Whisk to break up the raspberries. Chill. 

To assemble trifle, add 1/3 cup of pannacotta to a 16-cup capacity trifle dish, spreading over the base of the dish. Top with chocolate sponge and 1 punnet raspberries. Spoon over half the remaining pannacotta, spreading to cover. Layer with vanilla sponge, 1 punnet raspberries and remaining pannacotta.

Just before serving, scatter trifle with a handful of raspberries and top with the raspberry cream. Decorate with remaining raspberries, chocolate and mint, if using.