Always room for dessert

Passionfruit panna cotta (pictured above)

Serves 6

4 sheets gelatine
1 vanilla bean
500ml thin (pouring/ whipping) cream
100g caster sugar
Juice and pulp of 3 passionfruits

Soak the sheets of gelatine in a bowl of cold water for 5 minutes to soften them. Split the vanilla bean lengthways and scrape out the inside with the blade of a small knife to get the seeds.

Heat the cream with the vanilla seeds and bean in a saucepan over medium heat, without letting it boil. Remove from the heat, then remove the vanilla bean before adding the sugar. Stir well. Squeeze out any excess water from the gelatine sheets and add them to the hot cream. Dissolve them, stirring, then let the cream cool.

Place some passionfruit pulp in the bottom of each ramekin or serving glass. Pour the cream on top and place in the fridge for at least 3 hours (or overnight if possible) so the cream is fully set.

To unmould the panna cotta, warm the bottom of the glasses or ramekins very gently, then turn them over onto each serving plate.

You can skip this step by setting the cream directly in small glasses or serving bowls and pouring the passionfruit pulp over the top.

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Vanilla-sautéed pineapple with lime and coriander sorbet

Serves 6

For the sorbet
225g caster sugar
1 tbsp caster sugar
1 tbsp grated lime zest
About 2 tbsp fresh coriander leaves
250ml freshly squeezed lime juice

For the pineapple
1 pineapple, not too ripe
1 large vanilla bean
50g lightly salted butter

Special equipment
ice-cream maker

To make the sorbet, combine 225g of the caster sugar, the lime zest and 250ml of water in a saucepan. Bring to the boil, then let the syrup rest at room temperature.

Finely chop the coriander leaves, then crush them with the tablespoon of sugar.

Add them to the previous mixture with the lime juice, then transfer everything to the ice-cream maker before starting the churn cycle.

To prepare the pineapple, peel the pineapple and cut it into very thin slices.

Remove the tough, fibrous core if needed.

Split the vanilla bean lengthways and scrape the seeds out with the point of a knife.

Heat the butter in a frying pan (cast iron if possible). Add the slices of pineapple, the split vanilla bean and the vanilla seeds.

Let the pineapple brown gently, basting it with its juices mixed with the butter and vanilla seeds.

Once the pineapple is soft and a little caramelised around the edges, take it out of the frying pan and serve with the sorbet and a little of its cooking juices.