Passionfruit Panna Cotta

• servings: 6 servings
• active time: 5 minutes
• total time: 6 hours 15 minutes

Ingredients

1 ¼ cups whole milk (310ml)

3 teaspoons powdered gelatine

⅓ cup caster sugar (superfine sugar) (66g / 2.3oz, notes 1)

1 ¾ cups cream (430ml)

¼ cup strained 100% passionfruit pulp / juice (60ml, notes 5)

1 teaspoon vanilla extract

½ cup water (125ml)

½ cup white granulated sugar (100g / 3.5oz)

½ cup 100% passionfruit pulp / juice (including seeds) (125ml, notes 5)

Directions

FOR THE PASSIONFRUIT PANNA COTTA: If you want to turn the Panna Cotta out onto a plate when set, first start by greasing your ramekins with a little oil. You only want enough for them to be greased, not for the oil to be pooling. Wipe them with paper towel so there is only a light covering.

Pour the cold milk into a small saucepan and sprinkle the gelatine evenly over the top. Allow it to soften for 5-7 minutes (it should look a bit wrinkly by the end or even starting to sink into the milk).

Turn the heat on low under the saucepan and stir for a couple of minutes until the gelatine has dissolved. If it's not dissolving easily, rub it up against the sides of the saucepan. Important! Do not let it come to a simmer- ever. If it even starts steaming, remove and stir it off the heat for a little until all the gelatine is dissolved. Turn the heat down before replacing it.

Add the sugar and stir again until dissolved. This should only take another minute.

Take the saucepan off the heat. Pour in the cream and vanilla and stir well to combine. Now add the passionfruit pulp and mix thoroughly. Passionfruit has a slight curdling affect so stir well and move quickly (it doesn't last long and the panna cotta will still remain smooth, don't worry).

Pour the cream mixture through a fine-mesh strainer into a jug to catch any bits of undissolved gelatine or curdled milk.

Pour into your ramekins, in a baking tin will make it easiest to handle. Place immediately in the fridge and allow to set for at least 6 hours (even better overnight).

FOR THE PASSIONFRUIT SYRUP: You can start this while the gelatine is softening in the milk.

Strain the passionfruit juice of the seeds but keep the seeds aside in case you want to add some to your finished panna cottas.

Combine the water and sugar in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar has dissolved.

Add the passionfruit juice. Bring the mixture to a boil again. Boil for 1 minute, then chill until serving time.

SERVING: To unmould the panna cottas (optional), fill a dish with hot (not boiling) water just an inch or so, then sit the moulds into the warm water for 20-30 seconds. Place your serving dish on top of the Panna Cotta mould and flip it over. Give the Panna Cotta a gentle shake. They may take a little bit of encouragement but should slide out perfectly. These will melt if left for too long so make sure you don't turn them out until ready to serve.

Drizzle the syrup over the panna cottas at serving time.

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Nutrition

• Serving Size: 168 g
• Calories: 278 kcal