Vanilla Panna Cotta, Roasted Watermelon, Chilled Ginger, Mint and Melon Soup

A showy dessert featuring vanilla panna cotta served with caramelized watermelon cubes and a chilled ginger-mint melon soup.

Dessert Gourmet Dinner Party Panna Cotta Watermelon

Estimated Nutrition

Calories

985.4

kcal / serving

5912.4 kcal total

Carbs

64.4g

per serving

386.4 g total

Fat

80.4g

per serving

482.1 g total

Protein

5.7g

per serving

34.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

135

Caster Sugar

For panna cotta

100

Caster Sugar

For soup

Dairy

litre

Double Cream

null

Fruits

piece

Watermelon

Cut into 3cm cubes; excess reserved for soup

Liquids

100

Water

For sugar syrup

NutsSeeds

piece

Vanilla Pods

Seeds scraped

tbsp

Mint

Freshly chopped

Other

piece

Gelatine Leaves

Soaked in cold water to soften

Vegetables

tbsp

Ginger

Ground

Method

Combine the double cream and the first portion of sugar in a saucepan.

Scrape vanilla seeds into the cream, add the pods, and bring the mixture to a boil.

Squeeze water from the gelatine, whisk it into the hot cream until dissolved, and pour into six dariole moulds.

Refrigerate the moulds until the panna cotta is completely set.

Fry the 3cm watermelon cubes in a pan until they are colored on all sides.

Process the excess watermelon pieces in a blender until smooth.

Heat the second portion of sugar with 100ml of water in a pan until dissolved.

Allow the syrup to cool, then stir in the mint, ground ginger, and blended watermelon before chilling in the fridge.

Turn the set panna cottas out onto plates and serve with the chilled soup and roasted watermelon.