Method:
2.Take 12 cup standard muffin pan and spray it with nonstick cooking spray.
3.In a small saucepan, whisk together cream, thyme, garlic, and nutmeg. Bring to a boil and simmer it for 3 minutes. Remove from the heat. Ensure the cream has just heated through. Discard the thyme.
4.In another mixing bowl, toss the potato slices with salt and pepper.
5.Layer the potato slices into stacks in the sprayed muffin cups.
6.Pour the flavoured cream over each potato stack, filling almost to the edge of the muffin cavity of the muffin tray.
7.Some of the slices would be above the edge, sprinkle those with freshly grated Parmesan Cheese.
1.Divide the 80 ml of milk into approximately 3 equal parts.
2.Add the orange flavoured gelatin in one part, kiwi into another and unflavoured gelatin along with vanilla extract to the third part.
3.In a saucepan, stir together the heavy cream and sugar and set over medium heat. Bring to a full boil.
4.Divide the full-cream and Sugar boiled mixture into 3 equal parts.
5.Take one part of the cream and add the orange bloomed gelatin. Take another part and mix together the kiwi bloomed gelatin and the third part to unflavoured gelatin with vanilla extract.
6.In a round mould, pour in the kiwi mixture to form a base and refrigerate for 10 minutes.