Orange Pannacotta with Tamarillo Jelly and Kiwifruit Coulis
This panna cotta is ideal for dinner parties as it can be prepared in advance and stored in the refrigerator.
|½ tsp||Vanilla essence/extract|
- Peel and slice fruit.
- Soak the gelatine and caster sugar in the cranberry drink for a few minutes.
- Dissolve the gelatine over low heat or in the microwave. Cool.
- Oil six 1/2-cup moulds. Place a slice of tamarillo in the base of each mould.
- Pour in enough gelatine mixture to just cover the tamarillo.
- Push down any slices that rise to the top. Chill until set.
- Meanwhile, prepare the panna cotta. Soften the gelatine in the water for five minutes.
- Place the cream, milk, sugar, whole orange rind and vanilla essence in a saucepan. Bring to the boil.
- Whisk the softened gelatine into the hot mixture. Remove from the heat and cool.
- Pour evenly into the moulds over the set tamarillo jelly. Refrigerate until firm.
- To make the coulis, puree the kiwifruit briefly then sieve to remove the seeds. Sweeten to taste.
- Tip each panna cotta on its side and run a small knife around the top edge of the mould.
- Turn on to six serving plates. Spoon a little coulis on to each plate.