Triple Layer Raspberry Cups

2 Pkts Raspberry Jelly prepared according to instructions but use less water to have a firmer set.

Before pouring into glasses refrigerate for 15-20 minutes so the jelly will be cold.

Place the milk in a saucepan and sprinkle the gelatin on top, stir and let stand for 10 minutes.

Put on low heat, add the sugar, salt and stir until gelatin and sugar are dissolved.

Remove from heat and stir in the vanilla essence.

Place the elmlea cream in a large jug, pour in the milk and give a quick stir until combined.

Place glasses in a muffin tin, so the glass is at an angle. Pour in panna cotta and refrigerate for 1 hour or until it is set and firm.

In a small bowl add 4 tablespoons water

Sprinkle the gelatin powder over the water and leave for a few minutes until the water absorbs the gelatin.

Microwave for a few seconds until it is dissolved.

In a large jug, mix the milk, cream and sugar with a hand balloon whisk until well incorporated. Add the raspberry jelly powder and mix well, then add the dissolved gelatin.

Remove the glasses from the fridge and tilt them to the opposite side. Slowly pour in the raspberry mousse. Let it slide down the glass before touching the panna cotta.

Refrigerate for 2/3 hours or until set and firm.

Finally, leave the glasses in normal position but tilt them as you are adding the raspberry jelly slowly letting the liquid slide down the glass first. Refrigerate until set.

Enjoy!