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Vanilla Panna Cotta With Passion Fruit Jelly

Created by Tisme on March 11, 2018

FOR PASSION FRUIT JELLY
2 tablespoons water, boiling
3/4 tablespoon gelatin powder
70 ml passion fruit (juice only, strained to remove seeds, about 4 passionfruit, see note below)
110 grams caster sugar
300ml water, extra
FOR PANNA COTTA

3 tablespoons water
1 1/2 teaspoons gelatin powder
480 ml cream (2 cups)
47 grams icing sugar (sifted, 1/3 cup)
1 vanilla bean (split and scraped, keep some seeds or 1 teaspoon vanilla paste/essence)
1 tablespoon passion fruit juice (optional see Note below)
2 passion fruit (pulp of for decoration, optional)

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.