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Panna cotta with passion fruit mousse
and lemon and rosemary sorbet

Ingredients

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

less than 30 mins

preparation time

over 2 hours

cooking time

Serves 4

By Sara Danesin Medio
From MasterChef

Serve up celebratory dessert
with this trio of summer treats.

Equipment and preparation:
You'll need 4 x 100ml/3½fl oz
dariole moulds and 4 x 5cm/2in
chef's rings.

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Preparation method

1.

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.

2.

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.

3.

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.

4.

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.

5.

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.

6.

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.

7.

For the sable biscuits, preheat the oven to 180C/350F/Gas 4 and line
a baking tray with greaseproof paper.

8.

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.

9.

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.

10.

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.

11.

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.

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Serve alongside the panna cotta, compote and ice cream. Garnish
with lemon segments and a physalis.