Festive Dessert Wreath

Mini cherry & blackberry panna cotta:

1. Spray a 24-cavity mini muffin pan (38 cm x 26 cm x
2. 2 cm) with non-stick spray.
3. In a small bowl, sprinkle the gelatine over the water and leave to stand for 5 minutes until spongy.
4. In a pot, heat the cream and castor sugar together until the sugar has dissolved. Do not boil. Add the gelatine and stir until melted. Leave to cool slightly.
5. Beat the cream mixture, yoghurt and vanilla essence together until smooth. Pour into 12 of the muffin cavities. Proceed to making the mini strawberries and cream panna cotta below.

Mini strawberries & cream panna cotta:

1. In a small bowl, sprinkle the gelatine over the water and leave to stand for 5 minutes until spongy.
2. In a pot, heat the cream and castor sugar together until the sugar has dissolved. Do not boil. Add the gelatine and stir until melted. Leave to cool slightly.
3. Beat the cream mixture, yoghurt and vanilla essence together until smooth. Pour into the remaining 12 muffin cavities.
4. Refrigerate for 2 – 3 hours or until set. Unmould carefully when needed.

Meringues with cream cheese & berry filling: Mix the cream cheese, berry jam, castor sugar and vanilla essence together. Spread thickly on the flat side of half of the white and pink meringues and sandwich together with the remaining sides.*Refer to the LANCEWOOD® Meringue Nests with Cheesecake Filling recipe on the website should you wish to make your own meringues. Instead of piping 6 circles, pipe 24 small meringues onto the baking paper. For pink meringues – colour half the mixture with a drop of red food colouring.

To assemble: Arrange the various panna cotta, filled meringues, berries, Turkish Delight, nougat and chocolate balls on a large round platter. Garnish with mint leaves.