Difficulty:[usr 3]
Divide the cream in half, refrigerate one half
Boil the other half with the sugar and the split and scraped vanilla pod, infuse for 15 minutes with the lemon zest.
Rehydrate the gelatine sheets, add to the infusion, sieve.
Add the orange flavor at 30°C, incorporate at 20°C the second part of the whipped cream. Poach in savarin moulds.
Freeze.
For the passion peach sauce:
Cook water and sugar to 130°C, decook with the two pulps, add the clove and the vanilla pod, a pinch of cinnamon, restore the broth, add the fruits detailed in brunoise.
Place the panna-cotta on a plate, add the fruit garnish, cover with the peach/passion fruit sauce. Serve
Source:Elle &Vire (Lenôtre recipe)
