Pas­sion­fruit panna cotta

Australian Women’s Weekly NZ - - Contents -


1¼ cups (310ml) milk 2 cups (500ml) 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


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.

Pas­sion­fruit panna cotta

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