Vanilla pannacotta with concasse, fruit coulis and a ginger tuile by Rosemary Shrager

Treat your guests to this impressive dessert

Ingredients

For the pannacotta:

2 gelatine leaves
400 ml double cream
75 g caster sugar
Seeds from 3 vanilla pods

For the tuile:

50 g unsalted butter, very soft
50 g icing sugar
2 egg whites
40 g plain flour
2 tsp ground ginger

For the coulis:

50 g caster sugar
50 ml water
250 g mixed diced mango, pawpaw and peach

For the fruit salad:

2 tbsp mango, finely diced
2 tbsp pawpaw, finely diced
2 tbsp green melon, finely diced
1 /2 peach, finely diced
2 medium strawberries, finely diced
Juice of 1/2 a lemon

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Method: How to make Vanilla pannacotta with concasse, fruit coulis and a ginger tuile

First make the vanilla pannacotta. Soak the gelatine in cold water for 5 minutes. Put the cream, sugar and vanilla seeds in a small saucepan and bring slowly to the boil.

Remove from the heat and leave to cool a little. Squeeze the excess water from the gelatine leaves and stir them into the cream mixture until melted.

Pass through a fine sieve and allow to cool until beginning to firm (this is to ensure the vanilla seeds do not go to the bottom once in the moulds, they should be evenly dispersed).

Pour the cream into 4 100ml dariole moulds and refrigerate for about 3 hours until set.

Next prepare the ginger tuiles. Whisk the butter until white and fluffy and then slowly sift the icing sugar in, whisking all the time until incorporated.

Now add the egg whites very slowly, bit by bit, making sure it is well mixed in before you add the next bit. Finally, sift the flour and ginger in, mixing well. Transfer to a small bowl, cover and refrigerate for a couple of hours.

Meanwhile, make the coulis. Bring the sugar and water to the boil in a small pan, stirring throughout. Reduce to simmer for 2 minutes and then leave to cool completely.

Reserve 2 tablespoons of the syrup for the fruit salad and blitz the remainder with the exotic fruit mix in a blender until smooth. Pass through a fine sieve and reserve.

To prepare the fruit salad, make sure the fruit is nicely diced as described. Carefully toss the fruits in the reserved syrup and lemon juice.

To cook the tuiles, preheat the oven to 170°C (325F/ Gas Mark 3). Cut a suitable shape from a flat plastic template and set it on a baking tray lined with a non stick baking sheet.

Spread a thin layer of mixture into the shape of the template and carefully remove the template. Transfer to the oven to bake for 8 – 10 minutes until golden and just going brown around the edges.

Very quickly lift the tuile off the baking sheet with a palette knife and twist to make a shape if required. This biscuit goes hard straight away so you need to work quickly. Store in a dry place until required.

Heat a couple of inches of oil in a small pan and deep fry the mint leaves for a few seconds until crisp but not too dark. Drain well on kitchen paper.