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Passion fruit panna cotta
Serves 6 Desserts and puddings
Ingredients
- 4 gelatine sheets
- 500ml whipping cream
- 1 vanilla pod, halved lengthways
- 100g caster sugar
- Juice and pulp of 3 passion fruit
Method
Soak the gelatine in a bowl of cold water for 5 minutes to soften.
Pour the cream into a saucepan, and add the vanilla seeds and pod. Over a medium heat, warm the cream and vanilla without letting it boil. Remove from the heat and discard the pod then add the caster sugar and stir well.
Squeeze any excess water from the gelatine sheets and add them to the hot cream. Stir to dissolve and allow the cream to cool.
Place some passion fruit pulp in the bottom of each ramekin. Pour the cream on top and place in the fridge for at least 3 hours (overnight if possible).
To unmould the panna cotta, gently warm the bottom of the ramekins and turn them on to serving plates. Alternatively, set the cream in small glasses or serving bowls and pour the passion fruit pulp over the top.
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