Jewelled sake panna cotta

Method

1. In a saucepan, simmer the double cream, sake, vanilla pods, lemon zest, lime zest, orange zest and caster sugar for 3-4 minutes, stirring now and then, until the sugar dissolves.

2. Remove from the heat and stir in the softened gelatine leaves, mixing thoroughly.

3. Divide the dried red fruits among 8 ramekin dishes. Strain the sake mixture into the 8 ramekin dishes. Cool, then chill in the fridge until set, allowing 1-2 hours.

4. To serve the panna cotta, quickly dip each ramekin into very hot water, then turn out each panna cotta onto a serving plate.

5. Top each panna cotta with a tuile disc, drizzle with red fruit coulis and garnish with berries. Dust with icing sugar and top with a shiso leaf. Serve.

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Ingredients

200ml double cream
100ml Saké
2 vanilla pods
grated zest of 1 lemon
grated zest of 1 lime
grated zest of 1 orange
250g caster sugar
25g dried red fruits, macerated in a little sake
5 leaves of gelatine, soaked and softened

To serve:

8 tuille discs
red fruit coulis, to garnish
berries, to garnish
icing sugar, for dusting
8 shiso leaves

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