Vanilla-scented tamarillos with vanilla panna cotta
“As exotic as it is versatile, the satiny fruit suits any course in any meal.”
- 6 large ripe tamarillos
- 110g caster sugar
- 1 vanilla bean, split
For the panna cotta
- 750ml pouring cream
- 220g caster sugar
- 125ml milk
- 1 tbsp powdered gelatine
- 2 tbsp hot water
- 1 tsp vanilla extract
- 2 tbsp amaretto
Tart and tangy, egg-shaped tamarillos hang in clusters from a small, attractive tree. The exotic fruit's taut, satin skin is usually crimson or golden. The red variety is most favoured because of its bold tropical flavour. Its jelly-like flesh is dotted with purple-black seeds. The more mellow-flavoured golden variety is appearing increasingly in the markets. The fruit can be eaten fresh or cooked.
Method
Remove stalks from tamarillos and cut a small cross in the base of each. Place fruit, sugar and vanilla bean in a large saucepan and add water to cover. Bring to the boil and simmer for 3-5 minutes or until fruit is just tender. Refresh under cold water. Peel the tamarillos and cut in half.
For panna cotta
Combine cream, sugar and milk in a medium saucepan over low heat, bring almost to the boil and stir until sugar dissolves. Remove from heat. Sprinkle gelatine over hot water in a small cup, then stand cup in a saucepan of simmering water and stir until gelatine dissolves. Pour dissolved gelatine into cream mixture and stir well to combine. Cool slightly, add vanilla extract and amaretto and stir well again.
Divide cream mixture between six 150ml moulds that have been rinsed in cold water, cover and refrigerate until set. To remove panna cotta, dip moulds in hot water for a few seconds.
To serve
Serve with tamarillos and a little of the juices poured over.
Serves 6.
