Tangy and sometimes sweet, similar to a passionfruit as in they can be very tart but work really well with a touch of sweetness.

Tamarillos are a fantastic fruit when poached, bottled, made into a chutney or added into a soda syrup.

Packed full of vitamins, colour and low in calories they are a fruit we should eat raw - but many of use can't handle the tartness.

So this week we have sweetened them up with a wobbly white chocolate panna cotta.

Poached tamarillo with white chocolate panna cotta (serves 6)

Prep time: 15 minutes

Cooking time: 5 minutes

6 tamarillos

½ cup red wine

2 tbsp honey

1 cup water

2 vanilla pods

2 star anise

rind of ½ orange

Lightly score the skin of the tamarillo, blanch in a pot of boiling water for 20-30 seconds. Remove from pot and peel skin. Into a large pot, place red wine, first measure of sugar, honey, water, vanilla, star anise and orange rind. Bring to the boil, then add tamarillos. Return to the boil, remove from heat and transfer to a large jar or bowl. Set aside.

To serve, top the panna cotta with halved tamarillos and poaching liquid.

White chocolate panna cotta (serves 6)

Prep time: 5 minutes

1 ½ tsp powder gelatin

1 tbsp water

150 ml milk

300 ml cream

1 tbsp white sugar

200 gm white chocolate, chopped

Sprinkle the gelatin over the water and leave to swell. Place milk, cream and sugar in a saucepan and bring to the simmer. Add the chocolate and gelatin. Mix until dissolved. Pour into 6 serving glasses and set in refrigerator for 4- 5 hours.

Mike’s website is www.vandeelzen.com

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