Passionfruit Panna Cotta

Name: Passionfruit Panna Cotta
Yield: 4 servings
Cuisine: British
Ingredients: 500 ml (2 cups) Cream & Milk *e.g. 1 cup Cream and 1 cup Milk; 1/4 cup Caster Sugar; 2 teaspoons Gelatin *about 8g; *Note: If you are going to set the jelly in serving glasses, use less Gelatin. (e.g. 1 & 1/2 teaspoons); 2 tablespoons Water; 2 tablespoons Passionfruit Pulp *OR more!; <Passionfruit Sauce>; 2 tablespoons Passionfruit Pulp *OR more!; 1/2-1 tablespoon Caster Sugar; 1/2 tablespoon Cointreau OR Grand Marnier

Hiroko Liston @hirokoliston

Melbourne, Australia

Here is another way to use up our ‘never-ending’ harvest of Passionfruit. I simply added the Passionfruit pulp to my ‘Panna Cotta’, which is quite light because I always use Milk and Cream. I removed seeds from the Panna Cotta, but it’s up to your preference.

Hiroko Liston @hirokoliston

Saved

Ingredients

4 servings

500 ml (2 cups)Cream & Milk *e.g. 1 cup Cream and 1 cup Milk
1/4 cupCaster Sugar
2 teaspoonsGelatin *about 8g
*Note: If you are going to set the jelly in serving glasses, use less Gelatin. (e.g. 1 & 1/2 teaspoons)
2 tablespoonsWater
2 tablespoonsPassionfruit Pulp *OR more!
Sauce>
2 tablespoonsPassionfruit Pulp *OR more!
1/2-1 tablespoonCaster Sugar
1/2 tablespoonCointreau OR Grand Marnier

Saved

Steps

1

Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
2

Place Milk (not Cream) and Sugar in a saucepan, and heat over medium heat, stirring, and bring just to the boil. Remove from heat.
3

Add soaked Gelatine, mix well until gelatine dissolves, then add Cream and mix to combine. *Note: Adding cold Cream will speed-up the setting process. Alternatively, you can heat Cream and Milk together.
4

Add Passionfruit Pulp and stir to combine. You may wish to remove seeds. It’s up to your preference.
5

Pour the mixture into jelly moulds or serving glasses. Place them in the fridge and leave to set.
6

To make Passionfruit Sauce, combine Passionfruit Pulp and Caster Sugar. For grownups, add Cointreau OR Grand Marnier. Serve Panna Cotta with the sauce.