Orange Pannacotta with Tamarillo Jelly and Kiwifruit Coulis

This panna cotta is ideal for dinner parties as it can be prepared in advance and stored in the refrigerator.

Tamarillo Jelly

½ tsp	Gelatine
1 Tbsp	Caster sugar
½ cup	Cranberry drink
1 tsp	Canola oil
3	Tamarillos (Main)

Panna cotta

2 tsp	Gelatine
2 Tbsp	Water
1 ¼ cups	Cream
¾ cup	Milk
2 Tbsp	Sugar
1	Orange (Main)
½ tsp	Vanilla essence/extract

Coulis

3	Kiwifruit (Main)
1 pinch	Sugar

Directions

1. Peel and slice fruit.
2. Soak the gelatine and caster sugar in the cranberry drink for a few minutes.
3. Dissolve the gelatine over low heat or in the microwave. Cool.
4. Oil six 1/2-cup moulds. Place a slice of tamarillo in the base of each mould.
5. Pour in enough gelatine mixture to just cover the tamarillo.
6. Push down any slices that rise to the top. Chill until set.
7. Meanwhile, prepare the panna cotta. Soften the gelatine in the water for five minutes.
8. Place the cream, milk, sugar, whole orange rind and vanilla essence in a saucepan. Bring to the boil.
9. Whisk the softened gelatine into the hot mixture. Remove from the heat and cool.
10. Pour evenly into the moulds over the set tamarillo jelly. Refrigerate until firm.
11. To make the coulis, puree the kiwifruit briefly then sieve to remove the seeds. Sweeten to taste.
12. Tip each panna cotta on its side and run a small knife around the top edge of the mould.
13. Turn on to six serving plates. Spoon a little coulis on to each plate.