Vanilla Panna Cotta With Passion Fruit Jelly

5
Servings
20m
Prep Time
3-4h
Cook Time
3h 20m
Ready In


"I had so many passion fruit to use up, so I decided to try making this for dessert, which I found on Technicolor Kitchen, although I did make a few slight adjustments. This is quite easy to make, although it takes time for setting. The Panna Cotta is so light and creamy and is complimented so nicely by the flavor of the passion fruit. A lovely light dessert for summer. Note: If making these in moulds (for turning out) a little more gelatin may be needed."

Original recipe yields 5 servings
OK
  • FOR PASSION FRUIT JELLY
  • FOR PANNA COTTA

Nutritional

  • Serving Size: 1 (419.3 g)
  • Calories 527.7
  • Total Fat - 24.1 g
  • Saturated Fat - 14.5 g
  • Cholesterol - 79.2 mg
  • Sodium - 92.1 mg
  • Total Carbohydrate - 76.6 g
  • Dietary Fiber - 13.4 g
  • Sugars - 56.5 g
  • Protein - 7.6 g
  • Calcium - 143.7 mg
  • Iron - 2.4 mg
  • Vitamin C - 43.8 mg
  • Thiamin - 0.1 mg

Step 1

NOTE: Strain the passion fruit pulp through a fine sieve – you should have approximately 60-70ml of juice. If any is less you can use a tablespoon in the panna cotta mix.

Step 2

To make the Passion Fruit Jelly: Place the water in a small bowl and sprinkle over the gelatin and stand for 5 minutes or until the gelatin absorbs the water.

Step 3

Place the Passion fruit juice, sugar and extra water in a saucepan over medium heat and stir until the sugar has dissolved. Bring to the boil and simmer for 3 minutes. Add the gelatin mixture and cook, stirring, for 1-2 minutes to dissolve all the gelatin. Pass the mixture through a fine sieve and divide between six glasses approx ½ cup capacity each.

Step 4

Refrigerate until set (4-5 hours).

Step 5

To make the Panna Cotta: Place the water in a small bowl and sprinkle over the gelatin. Stand for 5 minutes or until the gelatin absorbs the water. Place the cream in a saucepan over medium heat with the sugar, vanilla paste or beans and seeds. Stir occasionally, allowing the cream to come to the boil. Add the gelatin and cook, stirring, for 1 minute making sure the all gelatin has dissolved add the passion fruit juice if using. Pass mixture through a fine sieve and allow to cool to a room temperature before pouring over the firm passion fruit jelly. Refrigerate for approx 3 hours or until set.

Step 6

Top with a spoonful of scooped from a passion fruit if desired.

Step 7

Serve in the glasses.

Tips & Variations


No special items needed.

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