Ingredients

• 8 3/4 ounces heavy cream
• 1 3/4 ounces tropical puree
• 1 1/2 ounces sugar
• 1 sheet gelatin
• Exotic Jelly, recipe follows
• Exotic Fruit Soup, recipe follows

Directions

Exotic Jelly:

8 3/4 ounces tropical puree

1 3/4 ounces sugar

1 sheet gelatin

Combine the puree and sugar in a small saucepan and warm over low heat. Soak the sheet of gelatin in a bowl of cold water until it softens. Squeeze the sheet of gelatin to remove excess water and add it to the warm mixture. Set aside.

Once both Exotic Fruit Panna Cotta and the Exotic Jelly mixes are complete, you may now begin to layer them. First, pour about 1-ounce of the jelly into each of 4 to 6 martini glasses, depending on the number of guests. Set aside in the refrigerator to set firm. Once firm, add about 2 ounces of the Panna Cotta mixture. Set aside again in the refrigerator to set firm. Repeat until you have 2 layers of each mixture in each glass.

Exotic Fruit Soup:

1-ounce mango puree

1-ounce papaya puree

1/2-ounce passion fruit puree

1-ounce Exotic Syrup, recipe follows

1/2 cup diced mango

1/2 cup diced papaya

1/2 cup diced pineapple

In a medium bowl, combine the fruit purees with the Exotic Syrup, stirring until well blended. Add as much of the diced fruit as desired, and stir all together. Refrigerate until ready to serve.

Exotic Syrup:

1/2 lemon, zested

1/2 orange, zested

1/2 vanilla bean, cut in 1/2 lengthwise

1/2 cinnamon stick

4 ounces sugar

1 cup water

Combine all ingredients with 1 cup water in a small non-reactive saucepan, and bring to a boil over medium-high heat. Strain syrup through cheesecloth into a bowl.

Assembly:

Divide the Fruit Soup evenly among the martini glasses by pouring it into the center of each glass. Add a scoop of tropical ice cream or sorbet, if desired, and garnish with a pineapple chip.