PASSION FRUIT & COCONUT PANNA COTTA
These elegant make-ahead desserts are ideal for a stress-free finale to a smart dinner
Provided by Barney Desmazery
Categories Dessert, Dinner
Time 4h15m
Yield Makes 4
Number Of Ingredients 7
Steps:
- Halve 6 of the passion fruit and scoop out the pulp into a saucepan. Add the cream, coconut cream, caster sugar and lemon juice, heat everything together, then gently boil, stirring until the sugar has dissolved. When the cream is just simmering, scoop out about 100ml into a small bowl and scatter over the gelatine. Stir until dissolved, stir back into the saucepan, then take off the heat. Press through a sieve into a jug, then pour the mixture into 4 individual mini pudding basins. Leave to set in the fridge for at least 4 hrs until completely set.
- Meanwhile, halve and scoop the rest of the passion fruit through a sieve into a bowl. Mix to sweeten with the icing sugar, add 1 tbsp of the seeds from the sieve back into the sauce, then stir to mix. Can be made up to 2 days in advance and chilled.
- To serve, briefly dip the panna cotta moulds into hot water until they just loosen at the sides, then invert onto serving plates. Spoon the sauce around the plates and serve.
Nutrition Facts : Calories 706 calories, Fat 54 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 51 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
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