Best Vanilla Panna Cotta With Passion Fruit Recipes

VANILLA PANNA COTTA WITH PASSION FRUIT

Steps:

• If using powdered gelatine (gelatin), sprinkle the gelatine over the milk and allow to stand for 5 minutes. If using gelatine leaves, soak the gelatine leaves in cold water for 5 minutes until softened then squeeze out any of the water before stirring it into the hot cream.
• Heat the cream (and milk, if using gelatine leaves), sugar and vanilla in a small saucepan over medium heat until the sugar has dissolved and the cream is hot, but not boiling.
• Stir the softened gelatine leaves into the mixture off of the heat until combined. If using powdered gelatine, stir the bloomed gelatine and milk into the cream and over low heat, stir until completely incorporated into the hot cream. Take care not to allow the mixture to boil.
• Once the gelatine has been incorporated, allow the mixture to cool for 15 minutes, stirring regularly.
• Pour into ramekins or small glasses then cover with plastic wrap and place in the refrigerator overnight (at least 6 hours).
• Serve the panna cotta with fresh passion fruit and raspberries.

VANILLA PANNA COTTA WITH PASSION FRUIT

Steps:

• Combine the gelatine and 100ml of the milk in a bowl and leave for 10 minutes.
• Put the remaining milk, the cream, sugar, zest, vanilla pod and seeds in a heavy-based pan, and bring to the boil. Take off the heat, mix in the gelatine and milk and whisk to dissolve. Cool to room temperature, then strain into a jug and pour into 2 glasses or dariole moulds. Cover and chill for a minimum of 5 hours, or overnight.
• In a small saucepan, cook the extra 2 tablespoons of sugar and the seeds and juice from the passion fruit for 2 minutes until syrupy. Remove from the heat and allow to cool.
• Serve the panna cottas in their glasses with the sauce spooned over the top. Alternatively, turn them out onto a plate (dip the dariole moulds into a bowl of boiling water for 30 seconds to loosen before turning out) and serve with the passion fruit sauce.