Panna Cotta with Poached Seasonal Fruit

(Serves 4)

Ingredients

Panna cotta

400 ml double cream

100 ml milk

2 x 2 g gelatin sheets

50 g sugar

1 vanilla pod

Poached fruit

1 stick washed rhubarb

2 kiwi fruit

2 peaches

500 ml water

100 g sugar

Juice of 2 lemons

Method
Panna cotta

Cut the vanilla bean lengthways and scrape seeds into combined milk and cream. 

Bring this mix to the boil and reduce by one third.

Soak gelatin leaves in cold water and squeeze out liquid.

Take cream mix off the heat and add gelatin and sugar Pass through a fine sieve. 

Pour into dariole moulds and allow to set in the fridge overnight.

Poached fruit

Combine water, sugar and lemon juice in a pan and heat until the sugar dissolves. 

Score the top of the peaches and plunge in boiling sugar syrup and remove.

Peel the skin off the peaches and remove the flesh in uniform pieces.

Cut rhubarb and peel kiwi fruit into equal sized pieces to the peaches and place these in the sugar syrup. Cook gently for approximately 10 minutes then remove from heat and add the peaches to the mix.  Refrigerate.

To serve, turn panna cotta out of mould onto an entrée sized plate.  Place a small stack of the mixed fruit to one side of the panna cotta. 

Drizzle with small amount of sugar syrup.