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Panna cotta with passion fruit mousse and lemon & rosemary sorbet
Serve up celebratory dessert with this trio of summer treats. By Sara Danesin Medio From Master. Chef Serves 4
Equipment and preparation: You'll need 4 x 100ml/3½fl oz dariole moulds and 4 x 5cm/2in chef's rings.
For the panna cotta
2 gelatine leaves
125ml/4½fl oz milk
250ml/9fl oz double cream
50g/2oz caster sugar
1 vanilla pod, split
For the compote
250g/9oz fresh mixed berries
80g/2¾oz caster sugar
50ml/2fl oz Kirsch
For the passion fruit mousse
2 gelatine leaves
150ml/5fl oz double cream
60g/2oz icing sugar
200g/7oz passion fruit purée
For the glaze
½ gelatine leaf
75g/2½oz passion fruit purée
2 tsp sugar
For the sable biscuits
100g/3½oz butter, cold
pinch salt
100g/3½oz icing sugar
125g/4oz plain flour
1 free-range egg yolk
flour, for dusting
For the lemon and rosemary ice cream
50ml/1¾fl oz lemon juice
1 lemon, zest only
100g/3½oz caster sugar
1 sprig fresh rosemary, leaves only
300ml/10fl oz double cream
pinch salt
cape gooseberries, to serve
1 lemon, segmented, to serve
Soak the gelatine leaves in cold water for five minutes. Put the milk, double cream, vanilla pod and sugar into a saucepan and heat, stirring regularly, to 80C/180F. (Check this with a sugar thermometer.) Strain into a jug and discard the vanilla pod. Remove the soaked gelatine from the water, squeeze out any excess water and whisk into the milk and cream mixture. Divide the mixture between four 100ml/3½fl oz dariole moulds and chill in the fridge for 2-3 hours, or until set.
For the compote, put the berries and sugar into a heavy-based saucepan and heat for 15 minutes, or until the mixture is soft and syrupy. Stir in the kirsch and set aside to cool.
For the passion fruit mousse, line four 5cm/2in chef’s rings with clingfilm. Soak the gelatine leaves in cold water for five minutes, or until soft. Whip the cream in a bowl until soft peaks form when the whisk is removed.
Gently heat the passion fruit purée and icing sugar in a saucepan until the sugar has dissolved. Squeeze the water out of the gelatine and stir it into the purée. Set aside to cool slightly.
Fold the purée into the whipped cream and place into a piping bag. Pipe the mousse into the rings, leaving a gap of 0.5cm/¼in at the top. Chill in the fridge for 2-3 hours, or until completely set.
For the glaze soak the gelatine leaf in cold water for approximately five minutes. Gently heat the passion fruit purée and sugar in a pan until dissolved. Squeeze the gelatine to remove excess water and stir into the purée.
Set aside until slightly cooled and then pour on top of the mousses. Chill in the fridge for 30 minutes, or until set.
For the sable biscuits, preheat the oven to 180C/350F/Gas 4 and line a baking tray with greaseproof paper.
Blend the butter, salt, sugar, flour and egg yolk in a food processor until the mixture resembles breadcrumbs.
Turn out the mixture onto a clean, floured work surface and pull together to form a dough. Knead the dough lightly for 1-2 minutes, then roll it into a ball, wrap it in cling film and chill in the fridge for 30 minutes.
Roll out the dough onto a floured surface until it is 1cm/½in thick. Cut out 5cm/2in rounds and transfer to a greased baking tray. Bake for 7-8 minutes, or until the pastry is pale golden-brown. Cool on a wire rack.
For the lemon and rosemary ice cream, mix the lemon juice, zest and sugar in a bowl until well combined. Add the rosemary and set aside to infuse for 30 minutes. Strain the mixture into a jug and whisk in the cream with a pinch of salt. Pour the mixture into an ice cream machine and churn until set. Transfer the ice cream to a freezer-proof container and store in the freezer.
To serve, place a sable biscuit on a serving plate. Remove the mousse from the mould, remove the cling film and place it on top. Serve alongside the panna cotta, compote and ice cream. Garnish with lemon segments and a physalis.
