Vanilla panna cotta with a passion fruit, mango, orange and mint soup – by Keith and Nicola Braidwood

 

	Vanilla panna cotta with a passion fruit, mango, orange and mint soup

INGREDIENTS (serves approximately 12)

 

For the panna cotta 300ml milk
700ml double cream
1½ vanilla pods, scraped
100g caster sugar
3-4 leaves gelatine

 

For the soup 10 passion fruit, juiced
Juice of 4 oranges
300ml stock syrup
120ml liquid glucose
300g (approx) orange segments
300g (approx) mango, diced
Seeds from 3 passion fruit
Finely shredded fresh mint, to taste

 

METHOD

 

For the panna cotta, bring milk, cream and vanilla to the boil. Take off heat and whisk in sugar and gelatine. Put pan over ice and continue whisking until it begins to set. Put through a sieve and pour into dariole moulds. Refrigerate.

 

For the soup, boil the passion fruit and orange juices with syrup and glucose. Skim and cool. Strain through a chinois and chill.

 

Once cool, add orange segments, diced mango, passion fruit seeds and freshly chopped mint. Add to soup just before serving.

 

Present soup in individual bowls with the panna cotta turned out in the middle.

 

Keith and Nicola Braidwood

 

Photo © Alan Donaldson