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1
Combine the cream, puree, and sugar in a small saucepan and warm over low heat.
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2
Soak the sheet of gelatin in a bowl of cold water until it softens.
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3
Squeeze the sheet of gelatin to remove excess water and add it to the warm mixture.
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4
Set aside.
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5
8 3/4 ounces tropical puree
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6
1 3/4 ounces sugar
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7
1 sheet gelatin
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8
Combine the puree and sugar in a small saucepan and warm over low heat.
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9
Soak the sheet of gelatin in a bowl of cold water until it softens.
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10
Squeeze the sheet of gelatin to remove excess water and add it to the warm mixture.
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11
Set aside.
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12
Once both Exotic Fruit Panna Cotta and the Exotic Jelly mixes are complete, you may now begin to layer them.
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13
First, pour about 1-ounce of the jelly into each of 4 to 6 martini glasses, depending on the number of guests.
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14
Set aside in the refrigerator to set firm.
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15
Once firm, add about 2 ounces of the Panna Cotta mixture.
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16
Set aside again in the refrigerator to set firm.
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17
Repeat until you have 2 layers of each mixture in each glass.
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18
1-ounce mango puree
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19
1-ounce papaya puree
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20
1/2-ounce passion fruit puree
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21
1-ounce Exotic Syrup, recipe follows
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22
1/2 cup diced mango
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23
1/2 cup diced papaya
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24
1/2 cup diced pineapple
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25
In a medium bowl, combine the fruit purees with the Exotic Syrup, stirring until well blended.
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26
Add as much of the diced fruit as desired, and stir all together.
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27
Refrigerate until ready to serve.
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28
Exotic Syrup:
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29
1/2 lemon, zested
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30
1/2 orange, zested
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31
1/2 vanilla bean, cut in 1/2 lengthwise
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32
1/2 cinnamon stick
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33
4 ounces sugar
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34
1 cup water
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35
Combine all ingredients with 1 cup water in a small non-reactive saucepan, and bring to a boil over medium-high heat.
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36
Strain syrup through cheesecloth into a bowl.
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37
Assembly:
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38
Divide the Fruit Soup evenly among the martini glasses by pouring it into the center of each glass.
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39
Add a scoop of tropical ice cream or sorbet, if desired, and garnish with a pineapple chip.
