Tropical Panna Cotta Cup

This time… an ingredient that really has the wow factor. If you’ve never seen it before… it’s hard to believe what’s inside of the outer casing. We transform it into something so delicious and striking that you’ll think it’s almost alien! Does it sound like we’re exaggerating? Watch and find out!


175 ml double cream
1 tbsp caster sugar
1/2 lemon
2 sheets of gelatine
2 horned melons
100 g raspberries
100 g blackberries


Warm the cream
Warm the cream up in a pan with the sugar and the lemon zest. Soak and soften the gelatine leaf in a little cold water for 5 minutes.

Cut & scoop the melon
Cut the horned melons in half to give you boat shaped pieces of fruit. Scoop the green jelly-coated seeds from two halves into bowl to save for later, taking care not to break them up too much. Press the other half of them through a sieve to separate the jelly section from the seeds. Clean the inside of the melons so that there is no loose pith and cut a slither off of the bottom of each half so that it is flat and will stand up. Arrange them standing up, side by side in a container for the fridge.

Finish cream and fill
Squeeze the excess water from the soaked gelatine and whisk into the hot infused cream to dissolve, then add the horned melon juice that has been pushed through the sieve. Pour the mixture into a jug to make it easier to divide between the melon cups and leave to cool to almost room temperature. Fill the cups close to the top, but leave room for a layer of the green seeds just before serving, then chill in the fridge for at least 4 hours.

Make the coulis
Blitz up the raspberries with a squeeze of lemon juice from the lemon you previously zested. Repeat the same for the blackberries.

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