You will need
Sugar syrup 300ml (200g sugar to 100g water)
Gelatine leaves 7
Passion fruit puree 120g
Mango puree 180g
Natural yoghurt 1l
Caster sugar 335g
Egg whites 80g
- Chill six glasses in the fridge for a few hours. Prepare a sugar syrup by bringing 100g sugar in 200g water to the boil. Once the sugar has dissolved, leave to cool.
- For the jelly, soak 3 gelatine leaves in cold water for 15 minutes. Meanwhile, gently simmer the fruit purees and sugar syrup on a low heat. Remove from the heat and add the gelatine (squeezing out any excess water) and leave to cool.
- For the pannacotta, warm the yoghurt and milk together, meanwhile soaking the remaining 4 gelatine leaves. Add 135g of sugar to the yoghurt mix, keep warm until it dissolves, then add the gelatine, mix well and leave to cool. Once the mix has cooled to room temperature, pour evenly into the chilled glasses and leave to set in the fridge for three hours.
- Once the pannacotta is set and firm, carefully pour a thin layer of the fruit jelly over the top. Chill in the fridge for two hours.
- Make another sugar syrup by heating the remaining 200g of sugar and 70g water until it reaches 112°c.
- Whip the egg whites to a semi-foam consistency, in which time the sugar syrup should have reached 121°c .
- Place a cloth underneath the bowl containing the egg whites, and slowly incorporate the sugar syrup while whisking at the same time until it forms stiff peaks.
- Allow to cool, then transfer to a piping bag and pipe a smooth dome on top of the jelly. To finish, gently blow torch the meringue for golden caramelisation.
Chef’s tip: ‘This dessert looks impressive served in glasses, given the vibrant colour contrast,’ says Max.