Passionfruit panna cotta
SERVES 6 PREP AND COOK TIME 25 MINUTES (+ REFRIGERATION TIME)
1¼ cups (310ml) milk
2 cups (500ml) thickened cream
½ cup (110g) caster sugar
1 teaspoon vanilla extract
2 strips lemon rind
⅓ cup (80ml) passionfruit pulp (see Julie’s tips)
2 teaspoons powdered gelatine
PASSIONFRUIT SYRUP
⅔ cup (160ml) passionfruit pulp
½ cup (110g) caster sugar
½ cup (125ml) water
1 Place 1 cup of the milk, cream, sugar, extract, lemon rind and passionfruit pulp in a medium saucepan over medium-high heat. Bring to the boil, then immediately take the pan off the heat. Strain mixture through a fine sieve into a heatproof bowl; cool.
2 Sprinkle gelatine over the remaining milk in a small heatproof bowl; microwave on HIGH for 20 seconds or heat in a pan on the stove until it is warm. Stir until gelatine is dissolved. Cool for 5 minutes. Add a little of the cream mixture to the gelatine mixture, then stir the gelatine mixture into the cooled cream mixture. This prevents lumps forming in the gelatine.
3 Divide mixture between 6 glasses (⅔ cup/ 160ml capacity). Place glasses on a tray; cover. Refrigerate for 4 hours or overnight.
4 PASSIONFRUIT SYRUP Meanwhile, place passionfruit pulp in a small saucepan with the sugar and the water. Bring to the boil, skimming the yellow froth off the top. Boil for 3 minutes, then remove from the heat. Cool, then refrigerate to chill completely.
5 Just before serving, top the panna cottas with Passionfruit Syrup. Serve with fresh mint leaves, if desired. Not suitable to freeze or microwave.