Panna Cotta with Minted Fruit Soup

Panna Cotta with Minted Fruit Soup

Ingredients

Panna Cotta

Minted Fruit Soup

  • 10 oz. sugar
  • 48 fl. oz. water
  • Zest of 3 oranges
  • Zest of 3 lemons
  • 1 Nielsen-Massey Madagascar Bourbon Whole Vanilla Bean
  • 1 bunch fresh mint

Directions

Panna Cotta

Heat milk and cream with the sugar until the sugar is dissolved. Soften the gelatin in cold water and add to the hot mixture, stir until dissolved. Stir in the vanillas. Pour into 4 3 1/2 fl. oz. molds. Chill until set.

Minted Fruit Soup

Fresh fruits such as kiwi, grapes, strawberries, raspberries, blueberries and mango, in bite-sized pieces

Mix sugar and water and bring to a boil. Cool slightly. Add vanilla, zests and mint and let steep for about 15 minutes. Strain. Add the fruit pieces.

To Serve
Divide soup between 4 wide mouth soup bowls. Place panna cotta on top of soup and garnish with a sprig of mint.

Panna Cotta

Minted Fruit Soup

  • Minted Fruit Soup
  • 280 g sugar
  • 1420 ml water
  • Zest of 3 oranges
  • Zest of 3 lemons
  • 1 Nielsen-Massey Madagascar Bourbon Whole Vanilla Bean
  • 1 bunch fresh mint

Directions

Panna Cotta

Heat milk and cream with the sugar until the sugar is dissolved. Soften the gelatin in cold water and add to the hot mixture, stir until dissolved. Stir in the vanillas. Pour into 4 105 ml molds. Chill until set.

Minted Fruit Soup

Fresh fruits such as kiwi, grapes, strawberries, raspberries, blueberries and mango, in bite-sized pieces

Mix sugar and water and bring to a boil. Cool slightly. Add vanilla, zests and mint and let steep for about 15 minutes. Strain. Add the fruit pieces.

To Serve
Divide soup between 4 wide mouth soup bowls. Place panna cotta on top of soup and garnish with a sprig of mint.

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract

Madagascar Bourbon Vanilla Beans

Madagascar Bourbon Vanilla Beans