Instructions: Advance Preparation

1 For the Syrup: Add the sugar, wine, 250ml/9fl oz water, vanilla pods and seeds, star anise and cinnamon stick to a large pan and heat gently to boiling point.

2 Turn down the heat and simmer until reduced by two thirds to a syrupy consistency. (At this stage, the syrup will keep for up to one week in an airtight container in the fridge).

1 Put all the fruit in a bowl and pour the boiling syrup over it. Cover the bowl with plastic film, punch a few holes in it and cool. (Store the fruit in the syrup in an airtight container in the fridge for a minimum of two days for the fruits to absorb the flavour).

2 For the Feuillantines: Preheat oven to 220C/Gas 7/Fan oven 220C. Roll out the puff pastry to a 30cm/12" square, dusting liberally with icing sugar as you roll.

3 Roll up the pastry from each end until they meet in the middle, dusting with plenty of icing sugar as you roll.

4 Cover with plastic film and chill for 30 minutes. Cut wafer thin slices from the rolled pastry, shake off the excess icing sugar and place on a baking sheet lined with silicone paper. Bake for 6-7 minutes. Leave to cool until crisp.

5 For the Panna Cotta: Put the gelatine leaves in 300ml/ 1/2 pint cold water to soften for 10 minutes.

6 Put the remaining ingredients in a pan and gently heat until boiling.

Remove the gelatine from the water with a slotted spoon, add to the pan and whisk until dissolved.

7 Put the pan over a bowl of ice to cool, and whilst still liquid, pour into a 4cm/1.5" deep, 23cm/9" cake tin, and chill for 2-3 hours.

8 Carefully build up three layers of panna cotta with a feuillantine between each layer, ending with a feuillantine on top. Spoon some of the fruit around the feuillantine and panna cotta with a little of the syrup.

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