Head pastry chef Kris Biggs of the Lords of the Manor Hotel restaurant shares his pre-dessert recipe for cardamom panna cotta using exotic Philibon passion fruit and Caribbean Queen pineapple.

Head pastry chef Kris Biggs’ cardamom panna cotta with tropical fruit
Serves 40


  • Cardamom panna cotta
  • 600g milk
  • 400g whipping cream
  • 70g caster sugar
  • 15g cardamom
  • 4 gelatine leaves
  • Passion fruit jelly
  • 168g fresh Philibon passion fruit
  • 150g stock syrup
  • 180g passion fruit purée
  • 2 gelatine leaves
  • Poached pineapple
  • 1 fresh Caribbean Queen pineapple
  • pineapple juice, as needed
  • mango purée, as needed
  • Tropical fruit granité
  • 250g pineapple purée
  • 200g fresh passion fruit juice
  • 250g orange juice
  • 100g mango purée
  • 200g water
  • 60g caster sugar
  • Candied coconut
  • 20g dried coconut
  • 1tbsp glucose
  • stock syrup, as needed
  1. Cardamom panna cotta:
    Bring the milk, cream, sugar & cardamom to the boil and allow to infuse for 1 hour. Once it's infused add the soaked gelatine, pass onto a bowl of ice and whisk until the panna cotta holds itself, then pour into your chosen serving glass.
  2. Passion fruit jelly:
    Prep the fresh passion fruit, add to the syrup stock and set aside. Then melt the passion fruit purée and dissolve the gelatine. Add this to the fresh passion fruit mixture and allow to cool.
  3. Poached pineapple:
    Prep the pineapple. Cut into four, cover with pineapple juice and cook at 80°C for 30 minutes. Then cut the pineapple into small pieces, dice and mix together with mango purée.
  4. Tropical fruit granité:
    Bring the water and sugar to the boil, then mix all the ingredients together and freeze. Fork once set.
  5. Candied coconut:
    Add the glucose and enough syrup stock to cover, bring to the boil, simmer until it coats the coconut. Pass and cook in the oven at 160°C until crisp.