Perfect Panna Cotta with Passionfruit

Makes 4 small dishes.

Ingredients for Panna Cotta:

Ingredients for Passion Fruit Sauce:

Method:

1. Soak the Gelatin:

Soak 1 whole gelatin leaf and a quarter of another leaf in cold water for 5 minutes until softened.

2. Make the Panna Cotta Mix:

Add 30g sugar, 200ml cream, and 75ml milk to a saucepan.
Add a few cracks of black pepper for a subtle spice and 1 cardamom pod for a hint of aromatics.
Bring the mixture to a simmer over medium heat.

3. Infuse the Cream:

Once it reaches a simmer, remove from heat and let the cardamom infuse for 5 minutes.

4. Add the Gelatin:

Squeeze the softened gelatin leaves to remove excess water and whisk them into the hot cream until fully dissolved.

5. Strain the Mixture:

Pour the cream through a sieve into a jug to catch the cardamom pod and any lumps.

6. Set the Panna Cotta:

Divide the mixture into serving dishes and place them in the fridge for a few hours until firm.

Make the Passion Fruit Sauce:

1. Melt the Passion Fruit:

In a small pan, melt 100g frozen passion fruit over low heat, allowing the juice to release.

2. Sweeten the Sauce:

3. Strain the Seeds:

Strain out most of the seeds but keep a small scoop for added texture and color.

Assemble and Serve:

1. Unmold the Panna Cotta:

Fill a bowl with hot water and dip the base of each panna cotta dish for 30 seconds to loosen it or until the dish feels a little warm not cold from the fridge.
Take it out and then gently with the tip of your finger pull the edges away from the dish.
Sit the plate on top and fip it. Give the dish a gentle tap and it should come out.

2. Add the Sauce:

Drizzle the passion fruit sauce over each panna cotta for a zesty tropical touch.

Now, dig in! The smooth and creamy panna cotta with a vibrant passion fruit sauce is sure to impress.

Enjoy,
Del x