Wednesday, September 1, 2010

Passionfruit Panna Cotta


600ml thin cream
1½ cups milk
2/3 cup caster sugar
1 teaspoon vanilla essence
7 passionfruit
1 tablespoon gelatine
¼ cup (60ml) hot water
Passionfruit syrup (optional)

  1. Place cream, milk, sugar and vanilla in a saucepan. Stir on low heat until sugar has dissolved. Increase heat and cook until just simmering. Remove from heat.
  2. Meanwhile, remove pulp from 5-6 passionfruit and strain. Discard seeds. Stir passionfruit juice into cream mixture. Whisk together gelatine and hot water until dissolved. Add to cream and mix well. Set aside to cool slightly. Wet 10 x 1/2-cup moulds or glasses with a little water. Strain mixture into a jug and pour liquid into moulds. Cover with plastic wrap. Put in the fridge for 6 hours or overnight to set.
  3. Remove panna cotta from refrigerator 10 minutes before serving. Dip moulds into warm water for 3-4 seconds and invert onto serving plates. Top each panna cotta with pulp from remaining passionfruit or use passionfruit syrup.
Notes & Tips

You can make the panna cotta up to 2 days ahead

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