Soursop Panna Cotta 8 servings Pastry Chef Jessica Buscher (IG @jessicabuscher)

Ingredients for Soursop Panna Cotta:

• 3 gelatin sheets
• 210 g. heavy cream
• 52 g. milk
• 54 g. sugar
• pinch of salt
• 4 g. vanilla extract
• 320 g. The Perfect Purée Soursop Puree, thawed

Method for Soursop Panna Cotta:

1) Bloom the gelatin in cold water.
2) In a pot combine the heavy cream, milk, sugar, salt, and vanilla.
3) Bring to a simmer and make sure the sugar has fully dissolved. Remove from heat and let cool slightly.
4) Remove the gelatin and squeeze out any excess water. Add the gelatin to the cream mix and blend until fully dissolved.
5) Mix in the puree then strain.
6) Portion 3 ounces into 8 ramekins.
7) Let set for 1 hour.

Ingredients for Mango Cremeux:

• 2 gelatin sheets
• 110g. The Perfect Purée Mango Puree, thawed
• 10g. sugar
• 150g. white chocolate
• 200g. heavy cream

Method for Mango Cremeux:

1) Bloom the gelatin in cold water.
2) In a pot combine the mango puree and sugar.
3) Bring to a simmer to dissolve the sugar fully.
4) Remove from the heat and add your gelatin.
5) Pour over the white chocolate and blend.
6) Blend in the heavy cream.
7) Portion 2 ounces on top of the panna cotta.
8) Let set for 1 hour.

Ingredients for Pineapple Gelee:

• 50 g. glucose syrup
• 300 g. The Perfect Puree Carmelized Pineapple Concentrate, thawed
• 50 g. sugar
• 5 g. pectin
• 1.5 g. citric acid

Method for Pineapple Gelee:

1) In a pot heat the glucose syrup and puree until hot.
2) Whisk in the sugar and pectin and bring to a boil. Boil for 1 minute.
3) Remove from heat and whisk in the citric acid.
4) Portion 1 ounce over the mango cremeux.
5) Let set for 1 hour.

Ingredients for Meringue:

• 25g. egg whites
• 38g. sugar
• 12g. powdered sugar
• pinch of salt
• 1 tbsp. Tastecraft Dragon Fruit Crumbles

Method for Meringue:

1) Preheat your oven to 200°F
2) In a mixing bowl whip the egg whites until frothy.
3) Add the granulated sugar and whip to stiff peaks.
4) Fold in the powdered sugar and salt.
5) Set aside ⅓ of your meringue to dehydrate.
6) For dehydrated meringue add to a piping bag and on a silpat mat pipe out meringue sticks.
7) Crush the dragon fruit and sift over the meringue.
8) Place in your oven for 1 hour.
9) For the remaining meringue and to a piping bag and use to top your Panna Cottas.