Pannacotta with Canadian Brie and Yogurt, Strawberry Soup with Passion Fruit Juice

Remove the rind from the Brie with a hot knife.

Heat the Brie and the yogurt in a bain-marie (a heatproof bowl placed over a pan of gently simmering water) for about 5 minutes, stirring to mix with a wooden spoon until creamy.

In a saucepan, heat the cream and the sugar. When it comes to the boil, pour it over the cheese and yogurt. Reheat in the bain-marie if necessary to melt the cheese completely.

Dissolve the half-sachet of gelatin in a little water. Heat for a few seconds in the microwave until completely dissolved. Immediately pour into the pan containing the still-hot cream and cheese mixture.

Pour into small moulds or ramekins. Place in the refrigerator and leave to chill for 2 to 3 hours.

Hull and quarter the strawberries.

Bring the passion fruit juice to the boil.

Meanwhile, mix the cornstarch with a little cold water, pour into the juice and stir well. Pour into a container and let it cool.

Once the juice is cold, add the strawberries.

Turn out a pannacotta into the middle of each plate and pour the strawberry soup around it.

Presentation suggestion: Decorate each plate with liquorice or ground cinnamon and a mint leaf. Sprinkle with icing sugar.