Lemon panna cotta with poached fruits in grappa

Method

1. For the panna cotta: place the leaf gelatine in a small bowl with a little water and soak for a few minutes until the gelatine has softened.

2. Heat the cream and sugar in a large pan over a low heat until the sugar has dissolved completely. Bring to the boil and remove from the heat.

3. Add the lemon juice to desired taste and then add the soaked gelatine. Pass through a sieve then pour into small individual moulds. No more than 5cm wide and deep. Chill for at least 5 hours until set.

4. For the poached fruits: peel and segment the fruits so they are all the same size. Place in separate containers.

5. Heat the water and sugar in a pan over a low heat until the sugar has dissolved completely. Bring to the boil and add the grappa and vanilla seeds. Remove from the heat and pour the liquor onto the fruits; just enough to cover. Leave to cool and marinate.

6. To serve: turn out the panna cotta into the centre of a bowl. Arrange the fruits around and drizzle with the syrup. Decorate with edible flowers and a sliver of vanilla pod.

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Ingredients

For the panna cotta

15g leaf gelatine
1 litre double cream
150g caster sugar
lemon juice, to taste

For the poached fruits

1 kiwi fruit
1 pink grapefruit
1 star-fruit
1 dragon fruit
5 Strawberries
5 Blackberries
1 Mango
1 litre water
250g Sugar
150ml grappa
seeds from 2 vanilla pods

To decorate

edible flowers
slivers of vanilla pod

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