John Whaite makes coconut and passionfruit panna cotta, which he serves with a tropical fruit salsa onn Lorraine.

The ingredients for the passionfruit jelly: 300ml passionfruit juice (blitzed from the passionfruit and strained), 3 tbsp caster sugar and 2 gelatine leaves.

For the coconut panna cotta: 2 gelatine leaves, 150ml whole milk, 150ml coconut milk, Seeds from 1 vanilla pod, 3tbsp caster sugar and 50g full fat Greek yoghurt.

For the tropical fruit salsa: Flesh from 1 mango, very finely diced, 1 tbsp desiccated coconut, Pulp from 2 passionfruit and 1 tbsp caster sugar.