A good panna cotta that has the perfect wobble and just enough gelatine to set it can be absolute perfection after a big meal. Our version has a pretty passionfruit jelly layered underneath the creamy panna cotta.
|½ cup||Caster sugar|
|100 ml||Passionfruit pulp|
|1 ½ tsp||Gelatine, powdered|
|1 ½ cups||Cream (Main)|
|1 ½ cups||Milk (Main)|
|¾ cup||Caster sugar|
|3 tsp||Gelatine, powdered|
|2||Passionfruit, to serve|
- Heat the water, sugar and passionfruit pulp in a pot on a medium heat heat, stirring until the sugar dissolves.
- In a small bowl, add 3 Tbsp of boiling water and let the gelatine sit for a few minutes.
- Let the passionfruit mix boil then whisk in the gelatine until completely dissolved.
- Remove from the heat and pour into the moulds for the panna cotta. This will be the base layer of the dessert. Refrigerate and let set for 2 hours.
- For the panna cotta, heat the cream and milk in a pot. Split the vanilla bean lengthways, then scrape the seeds and add the seeds and beans to the saucepan. Slowly bring to the boil over a medium heat and then add the sugar. Heat until the sugar has dissolved.
- In a small bowl, place 3 tsp of boiling water and then add the gelatine and let it sit for a few minutes. Add the water and gelatine to the cream and milk and heat until the gelatine has dissolved into the mixture.
- Allow the mix to cool before pouring it into the moulds. Place in the refrigerator for at least 4 hours or until set. To serve, spoon over some fresh passionfruit.