Passionfruit Panna Cotta

Name: Passionfruit Panna Cotta
Yield: Serves 8
Ingredients: 8 leaves gelatine or 60 g (4 tablespoons) powdered gelatine; 8 leaves gelatine or 60 g (4 tablespoons) powdered gelatine; 180 ml (6 fl oz) cold water; 1 vanilla bean, split in half then cut into 4; 180 ml (6 fl oz) fresh passionfruit pulp (6–8 large passionfruit); 750 ml (1¼ pints) double cream; 1100 ml (2 pints) milk; 180 ml (6 fl oz) fresh passionfruit pulp (6–8 large passionfruit); 180 g (6 ¼ oz) caster sugar

Preparation info

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

Panna cotta is Italian for ‘cooked cream’. It is much like a bavarois, without eggs, and very little skill is required. It should always be wobbly in texture. Traditionally it is made from vanilla-flavoured cream and milk, but this twist is really lovely.

Ingredients

180 g (6 ¼ oz) caster sugar
180 ml (6

Dessert

Method

Place caster sugar, passionfruit pulp and vanilla bean in a pan and bring to the boil; simmer for 1 minute. Add milk and cream, bring back almost to the boil, whisking gently, then remove from heat. Strain the seeds out if you prefer (but they look good and provide a little texture). If using gelatin