Coconut pannacotta and raspberry trifle

Method

1. Put the raspberries in a small pan with 2 tbsp of the icing sugar. Cook over a medium-high heat until the berries break down into a thick syrupy compote, then stir in the vege-gel. Scrape into a bowl to cool a little and thicken.
2. Next, make the pannacotta. Put the cream, coconut yogurt and vege-gel in a saucepan over a medium heat, whisk thoroughly, then bring to the boil. Pour into a bowl to cool while you make everything else, stirring now and then to help it thicken evenly. Don’t chill it – otherwise it’ll set before it goes in the trifle dish.
3. In a dry frying pan, toast the desiccated coconut over a low-medium heat for about 5 minutes until light golden all over.
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5. Cut the loaf cake into 2cm thick slices, then cut each slice in half. Use to line the base and halfway up the sides of the trifle bowl. Sprinkle over the rum and leave to soak in. Spoon the cooled raspberry compote into the middle of the cake slices so you can’t see it on the outside of the dish. Sprinkle with the desiccated coconut in an even layer. Spoon the pannacotta on top and spread evenly, then put in the fridge to set for at least 1 hour.
6. When you’re ready to serve, whisk the 300g cream with the remaining 2 tbsp icing sugar until it reaches soft, not-quite firm peaks. Spoon onto the top of the trifle and sprinkle with the coconut chips.