Dessert Trio Recipe

Prep and temper chocolate

Preheat oven to 150°C (300°F). Place chopped bittersweet chocolate in a heatproof bowl. In a small saucepan, combine heavy cream and whole milk and warm over medium heat until just simmering (do not boil). Remove from heat and pour ~1/3 of the hot cream over the chocolate. Let sit 30 seconds, then stir gently until smooth to temper the chocolate.

Make custard base

In a medium bowl, whisk together the egg yolks, granulated sugar and a pinch of salt until pale and slightly thickened. Slowly stream the remaining warm cream into the yolk mixture, whisking constantly to avoid curdling. Return the combined mixture to the saucepan and heat gently over low heat, stirring constantly, until it reaches about 80°C (176°F) or thickens enough to coat the back of a spoon (do not boil).

Combine and bake

Pour the hot custard over the melted chocolate in three additions, stirring to combine and achieve a glossy smooth custard. Stir in vanilla. Divide the mixture into six small ramekins (approx. 120–150 ml each). Place the ramekins in a deep baking tray and add hot water to the tray until it comes halfway up the sides of the ramekins (bain-marie). Carefully transfer to the oven and bake for 25–30 minutes, or until the edges are set but centers still slightly wobbly.

Chill

Remove ramekins from water bath and cool to room temperature, then cover and refrigerate at least 2 hours (best overnight) to fully set. Serve chilled, optionally garnish with toasted sliced almonds and a mint leaf.

Bloom gelatin

Pour 3 tablespoons cold water into a small bowl and sprinkle the 2 tsp powdered gelatin over it. Let sit 5–10 minutes to bloom.

Heat cream mixture

In a saucepan, combine heavy cream, whole milk, granulated sugar and lemon zest. Warm over medium heat, stirring until sugar dissolves and mixture is hot but not boiling (small bubbles at edges). Remove from heat.

Incorporate gelatin and lemon

Add the bloomed gelatin to the hot cream mixture and stir until fully dissolved. Stir in the 2 tablespoons fresh lemon juice and 1 tsp vanilla if desired. Strain the mixture through a fine-mesh sieve into a measuring jug to remove zest and any coagulated bits.

Set panna cotta

Pour panna cotta into six small glasses or molds (approx. 120–150 ml each). Refrigerate at least 4 hours, preferably overnight, until set.

Make blueberry compote

While panna cotta sets or just before serving, place the blueberries, 40 g sugar and 1 tsp lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until berries release juice and mixture thickens slightly (6–8 minutes). If you prefer a smooth compote, mash gently with a spoon or blitz briefly with an immersion blender. Cool to room temperature, then chill if making ahead.

Assemble

When ready to serve, spoon 1–2 tablespoons blueberry compote over each panna cotta. Garnish with a few fresh blueberries or mint leaves.

Make shortbread dough

Preheat oven to 170°C (340°F). In a bowl, rub together the cold cubed butter and powdered sugar until mixture resembles coarse crumbs. Stir in ground almonds, flour and a pinch of salt. Add vanilla extract and egg yolk and mix just until dough comes together. Do not overwork.

Shape and bake

Turn the dough onto a lightly floured surface, press into a 20cm (8-inch) disk, then roll or press to about 1/2 cm (1/4 inch) thickness. Cut into small rounds or fingers to make 12–16 shortbread pieces. Place on a parchment-lined baking sheet and chill 10 minutes. Bake for 12–15 minutes, until edges are lightly golden. Cool completely on a rack.

Make raspberry coulis

While shortbread cools, combine fresh raspberries, 50 g sugar and 1 tsp lemon juice in a small saucepan. Cook over low-medium heat, stirring, for 4–6 minutes until berries break down and sauce thickens slightly. Remove from heat and strain through a fine-mesh sieve to remove seeds, pressing with a spatula to extract as much puree as possible. Cool to room temperature.

Serve

Plate 2–3 shortbread pieces per dessert serving and drizzle with raspberry coulis or serve coulis in a small sauce dish alongside for dipping. Dust shortbread lightly with powdered sugar if desired.

For a full dessert trio platter (serves 6), arrange on a large serving board or individual plates: one small ramekin of chocolate pots de crème, one glass of lemon panna cotta topped with blueberry compote, and 2–3 pieces of almond shortbread with a spoon of raspberry coulis. Garnish with toasted sliced almonds, fresh mint leaves and a light dusting of powdered sugar. Serve chilled for the creams and at room temperature for shortbread.