Ingredients

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

Description

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...

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