|2||hot cross buns — chopped|
|5 ml||vanilla — essence|
|15 ml||gelatine — powder|
|2||hot cross buns — crumbled|
|15 ml||fresh chillies — 573|
|60 g||white chocolate — melted|
|to serve — to serve|
|125 ml||pomegranate rubies|
For the jelly, heat the milk in a saucepan until warm, but not boiling. Remove it from the heat and stir in the hot cross buns, honey and vanilla.
Set aside for 5 mins. Blend it all together with a hand blender and strain it through a sieve.
Place the water in small bowl and sprinkle the gelatine on top. Stir to combine and set aside for 5 mins.
Place the small bowl with gelatine in a slightly bigger bowl filled with hot water and stir until the gelatine is melted and translucent.
Be careful that the warm water does not run into the gelatine mixture.
Whisk 60ml (¼ cup) of the milk mixture in with the melted gelatine and then whisk it all back in with the remaining milk mixture.
Divide the mixture between 6 short serving glasses/ramekins and refrigerate for at least 5 hours or overnight.
For the crumble, pre heat the oven to 180°C and line a baking tray with baking paper. Toss the hot cross buns, oil and honey together.
Transfer to the baking tray and bake for 15 mins. Allow to cool.
Stir the melted chocolate through the cooled crumble mixture to form clusters and place on a plate or tray lined with baking paper.
Refrigerate for 15 mins.
To serve, top each glass of jelly with some of the crumble mixture and scatter some pomegranate rubies on top.
For an extra bit of Easter decoration, scatter some edible Easter sprinkles over each portion.