Hazelnut Panna Cotta with Andean Berries (Physalis)

Panna cotta

• For the panna cotta, cut the vanilla pod in half lengthways and scrape out the pulp. Put the vanilla pulp and pod with the sugar and cream in a saucepan, bring to the boil once and set aside to stand for 30 minutes.

• Soak gelatine in cold water. Pour the cream through a fine sieve into a bowl, remove 3 tablespoons of cream, warm it up slightly and dissolve the gelatin in it.

• Mix the remaining cream with gelatine and hazelnut paste, pour the mixture into 4 glasses and cover and chill overnight.

compote

• For the compote, halve the oranges and squeeze out the juice (should make about 180 ml). Caramelize the powdered sugar in a saucepan with a thick base until light brown. Deglaze with the orange juice and reduce to approx. 100 ml over medium heat.

• Remove the physalis leaves, add the fruit with the olive oil to the orange juice, bind with the starch mixed in a little water and let it simmer for about 2 minutes.

• Remove from heat, let cool down, then chill overnight. To serve, take the panna cotta and compote out of the fridge 1 hour before consumption.