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

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	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