Sarah Tuck: "I made two different flavours of panna cotta and one jelly, which I layered in 120ml-capacity hard plastic whisky ball ice moulds – I used Tovolo, which I got online. It's important to leave each layer to set in the fridge for at least an hour, preferably two, before adding another. These panna cottas are made to be sturdier than the traditional recipe – if you're serving in a glass, or turning out from a ramekin, reduce the gelatine to five sheets. In hot weather, or for long-lasting baubles, increase to seven sheets. Each recipe makes 540ml. The loops were pulled off Christmas decorations and poked into the panna cotta."
from
http://www.stuff.co.nz/life-style/food-wine/recipes/85716295/Take-up-the-challenge-make-Cuisines-panna-cotta-Christmas-baubles
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