Vanilla Pannacotta with Grilled Caramelised Mango

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Soak gelatin leaves in the milk in a large bowl to soften. Combine 350 mls cream with caster sugar, vanilla bean and lemon zest in a saucepan. Bring to the boil, simmer for five minutes, then remove pan from heat.

Strain this hot vanilla/cream mix into the gelatin/milk mix, and stir continuously to dissolve gelatin completely. Cool and keep aside. Whip the remaining cream (350 mls) until soft peaks form and gently fold this cream into the cooled gelatin mix. Pour into a square mould, approx. 32 cms square, oiled and lined with cling wrap. Cover and refrigerate overnight.

Place sliced/fanned mango halves on an oiled over tray. Sprinkle generously with soft brown sugar and spoon some quince jelly on top. Bake in a very hot oven (250ºC) for 5 minutes. Finish under the grill for a brown/caramelised finish. Whip the flesh of the passion fruit in a tablespoon of the dessert wine to separate well.

Unmould pannacotta onto a flat surface and cut into eight portions. Place a portion of pannacotta onto one side of each plate. Spoon a little passionfruit flesh/syrup over the pannacotta. Spatula one mango half next to the pannacotta.

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