Steven’s S’mores Panna Cotta

Method

Step 1
First, make the biscuit layer. Place the digestives in a food processor and blitz to a sandy texture. Add the butter and whizz until combined. Spoon the mixture equally into the 6 serving glasses, using a small spoon to press them firmly into the bottom of each glass to form a layer. Chill in the fridge for 15 minutes.

Step 2
Meanwhile, pour 3 tablespoons of cold water into each of 2 small bowls. Sprinkle the gelatine for the marshmallow layer over the water in one bowl and the gelatine for the chocolate layer over the water in the other bowl. Leave for 10 minutes.

Step 3
Make the marshmallow layer. Pour the cream and milk into a small pan. Add the vanilla and sugar and place over a low heat. Cook, stirring, for 2–3 minutes, until the sugar has dissolved. Remove from the heat and stir in one bowl of gelatine until it dissolves completely.

Step 4
Add the mini marshmallows to the pan and place back over a low heat. Stir to dissolve the marshmallows, then pour the mixture into a heatproof jug and leave for 15 minutes to cool. Once cool, divide the mixture equally between the glasses on top of the biscuit layer. Return the glasses to the fridge to allow the marshmallow layer to set.

Step 5
Make the chocolate layer. Pour the cream and milk into a small pan. Add the vanilla and sugar and place over a low heat. Cook, stirring, for 2–3 minutes, until the sugar has dissolved. Remove from the heat and add the chopped chocolate, stirring until the chocolate has melted and the mixture is completely smooth.

Step 6
Add the remaining bowl of gelatine, whisking until the gelatine has completely dissolved. Pour the chocolate mixture into a heatproof jug and leave for 15 minutes to cool.

Step 7
Pour the cooled chocolate mixture equally over the set marshmallow layer in the glasses, then return to the fridge and chill until set. Once set, sprinkle over the marshmallows for decoration to finish.