Passion fruit panna cotta
The sun is out, and not only that but it's shining, and it's hot! So James Tanner joins us today to show us how to make the ultimate summer pudding - a passion fruit panna cotta.
Serves: 6 small or 4 large
Recipe:
½ vanilla pod or couple of drops of vanilla extract50ml milk150ml whipping cream65g caster sugar2 leaves bronze gelatin200ml buttermilk
Passion fruit jelly:2 passion fruits100ml passion fruit juice1 leaf bronze leaf gelatin
To decorate:Soft whipped cream to garnish and mint leaves, (optional)Biscuit of your choice,( ginger nuts, oat, biscotti, amaretti)
Method:
Scrape the seeds from the vanilla and put with the pod in a saucepan with the milk, cream and sugar. Warm until the sugar is dissolved, then remove from heat cool slightly. (If using vanilla extract add a couple of drops to the pan when warming the ingredients).
Soak the 2 leaves of gelatin in water to soften, squeeze gelatin gently in your hand to remove excess water. Stir into warm cream mixture mix until the gelatin dissolves, then stir cream mixture onto buttermilk and mix to combine.
Pour mixture through a sieve into a jug and pour into serving glasses of your choice (set on a tray) dividing the mixture evenly. Place tray of glasses into fridge to set for around 2 hours.
For the passion fruit jelly: Cut passion fruits in half scrape out seeds, put half of the seeds in a pan with the passion fruit juice, warm on the hob. Soak the gelatin leaf in water to soften then remove and squeeze out excess water. Stir into passion fruit liquid to dissolve.
Pour a thin layer of passion fruit jelly on top of the panna cottas. Leave to set in the fridge for 30 minutes.
To serve add a spoonful of soft whipped cream on top of the panna cottas. Crumble over your chosen biscuit pieces, and scatter over reserved passion fruit seeds. Garnish with a mint leaf, if using.