Fruit Panna Cotta with Vanilla Foam

Preparation

1. For the fruit filling: caramelize the sugar, douse with the orange juice and add the pineapple and spices. Bring to the boil and simmer for approx. 5 minutes. Bind with the starch and soaked gelatine. Pour into moulds and freeze.
2. For the panna cotta: whisk the unchilled QimiQ Classic smooth. Add the sugar, orange zest, vanilla sugar and mascarpone and mix well.
3. Fill some of the QimiQ mixture into a mould, press the frozen fruit filling into it and finish with more cream to cover. Chill well.
4. For the vanilla foam: burr mix the ingredients until smooth. Pour into an iSi Gourmet Whip bottle, screw in one charger and shake well.
5. Tip the panna cotta out of the moulds, decorate with the raspberries and blueberries and serve with the vanilla foam.