2 simple recipes to satisfy your sweet tooth

Whether you're making a creamy dessert or a delicate jelly, these herb-infused dishes are always recommended for creating extraordinary recipes.

Preparation time: 20 minutes
Setting time: 4 hours
Servings: 8 people

Ingredients:

• 10 g (0.4 oz) gelatin sheets
• 500 ml (2 cups) whole milk
• 1 vanilla pod, cut into 2 lengthwise, seeds removed
• 70 g (2.5 oz) powdered sugar
• 2 fresh bay leaves
• 350 ml (1 1/2 cup) fresh cream
• 400 g (14 oz) fresh red fruits
• 5 g (1 tsp.) sugar
• 10 g (2 tsp.) chopped fresh mint leaves
• Juice from 1/2 lime

Instructions:

1. Soak the gelatin in a little cold water to soften (two to three minutes).
2. Heat the milk, vanilla, sugar and crushed bay leaves, stirring until the sugar has melted.
3. Add the gelatine and stir to melt. Let cool slightly.
4. Add fresh cream, stirring until smooth.
5. Remove bay leaves and vanilla.
6. Pour into four ramekins of150 ml (5 ounces) lightly greased; refrigerate for four hours, until fully settled.
7. In a salad bowl, put fruit with sugar, mint and lime juice. Let stand five minutes.
8. To remove the panna cotta from the pan, guide a knife around the ramekins, then flip. Serve with red fruits.

Note:  Removing the dessert from the ramekin can sometimes turn into a nightmare. For success, always lightly grease the dishes with peanut or almond oil. Instead of guiding a knife around the edge, you can also dunk it for a minute into a bowl of very hot water.

Preparation time: 20 minutes
Cooking time: 5 minutes
Servings: 4 people

Ingredients:

• 4 sheets of gelatin (10 ml or 2 tsp. rounded of gelatin crystals)
• 500 ml (2 cups) sparkling wine
• 145 g (5 oz) powdered sugar
• 15 ml (1 tbsp.) rosewater
• 18 small rose petals thoroughly washed
• Raspberries and cream for topping.

Instructions:

1. Soak the gelatin in a little cold water to soften (two to three minutes).
2. Heat 125 ml (1/2 cup) of wine and sugar over medium heat, stirring to dissolve sugar.
3. Add the gelatine leaves strained between your fingers into the mixture, stirring to melt them. Cool slightly and pour the remaining wine, rose water and rose petals.
4. Pour into individual glasses or in a lightly greased pan; refrigerate for at least eight hours, until the settled.
5. Serve jelly with raspberries and cream.

There are many varieties of scented pelargonium of apple, nutmeg and mint pine flavour. In the kitchen, rose or lemon-scented plants are best used. These light, delicious desserts are sure to please at your next party.