Vanilla Panna Cotta With Passion Fruit Food

VANILLA PANNA COTTA WITH PASSION FRUIT

Steps:

• If using powdered gelatine (gelatin), sprinkle the gelatine over the milk and allow to stand for 5 minutes. If using gelatine leaves, soak the gelatine leaves in cold water for 5 minutes until softened then squeeze out any of the water before stirring it into the hot cream.
• Heat the cream (and milk, if using gelatine leaves), sugar and vanilla in a small saucepan over medium heat until the sugar has dissolved and the cream is hot, but not boiling.
• Stir the softened gelatine leaves into the mixture off of the heat until combined. If using powdered gelatine, stir the bloomed gelatine and milk into the cream and over low heat, stir until completely incorporated into the hot cream. Take care not to allow the mixture to boil.
• Once the gelatine has been incorporated, allow the mixture to cool for 15 minutes, stirring regularly.
• Pour into ramekins or small glasses then cover with plastic wrap and place in the refrigerator overnight (at least 6 hours).
• Serve the panna cotta with fresh passion fruit and raspberries.

VANILLA PANNA COTTA RECIPE BY TASTY

Steps:

• Sprinkle gelatin over the water. The gelatin will absorb the water and dissolve, in a process called "blooming."
• In a small saucepan, combine heavy cream with sugar and cook over medium until it's at the scalding point, or just under a boil.
• Once the cream has almost reached the boiling point, remove from heat and add vanilla extract and bloomed gelatin. Stir until fully dissolved.
• Strain panna cotta mixture into desired serving tempered glasses.
• Allow cream to come to room temperature before chilling in the fridge for 2-4 hours, or until the cream is firm in texture.
• Top with berries and honey.
• Enjoy!

VANILLA PANNA COTTA WITH PASSION FRUIT

Steps:

• Combine the gelatine and 100ml of the milk in a bowl and leave for 10 minutes.
• Put the remaining milk, the cream, sugar, zest, vanilla pod and seeds in a heavy-based pan, and bring to the boil. Take off the heat, mix in the gelatine and milk and whisk to dissolve. Cool to room temperature, then strain into a jug and pour into 2 glasses or dariole moulds. Cover and chill for a minimum of 5 hours, or overnight.
• In a small saucepan, cook the extra 2 tablespoons of sugar and the seeds and juice from the passion fruit for 2 minutes until syrupy. Remove from the heat and allow to cool.
• Serve the panna cottas in their glasses with the sauce spooned over the top. Alternatively, turn them out onto a plate (dip the dariole moulds into a bowl of boiling water for 30 seconds to loosen before turning out) and serve with the passion fruit sauce.

VANILLA PANNA COTTA

Steps:

• Add the sheets of gelatine to a bowl of cold water and soak for 5 mins.
• Pour the milk and cream into a saucepan with the sugar and vanilla seeds (to scrape the seeds out of the pod, use the back of a knife). Stir to combine and bring to a simmer, then remove from the heat. Take the gelatine out of the cold water and squeeze out the excess, then add to the milk mixture. Stir until completely dissolved. Tip into four ramekins and place in the fridge to set for at least a couple of hours.
• To serve, turn each ramekin upside-down onto a serving plate. If the panna cotta won't drop out, carefully dip the ramekin in a bowl of warm water to loosen it. Serve with a drizzle of strawberry compote and sliced fresh strawberries.

PASSION FRUIT & COCONUT PANNA COTTA

Steps:

• Halve 6 of the passion fruit and scoop out the pulp into a saucepan. Add the cream, coconut cream, caster sugar and lemon juice, heat everything together, then gently boil, stirring until the sugar has dissolved. When the cream is just simmering, scoop out about 100ml into a small bowl and scatter over the gelatine. Stir until dissolved, stir back into the saucepan, then take off the heat. Press through a sieve into a jug, then pour the mixture into 4 individual mini pudding basins. Leave to set in the fridge for at least 4 hrs until completely set.
• Meanwhile, halve and scoop the rest of the passion fruit through a sieve into a bowl. Mix to sweeten with the icing sugar, add 1 tbsp of the seeds from the sieve back into the sauce, then stir to mix. Can be made up to 2 days in advance and chilled.
• To serve, briefly dip the panna cotta moulds into hot water until they just loosen at the sides, then invert onto serving plates. Spoon the sauce around the plates and serve.

LYCHEE & PASSION FRUIT PANNA COTTAS

Steps:

• Make the passion fruit jelly first. Heat the passion fruit juice and sugar in a saucepan, stirring, until the sugar has completely dissolved. Meanwhile, put the 2 sheets of gelatine in cold water and leave to soak for about 5 mins until soft. Take the juice off the heat. Add the gelatine and stir until it melts, then stir in the passion fruit seeds. Pour into 6 dariole moulds, or a similar container that can be turned out. Chill for 1 hr or until firmly set.
• Purée the cream, milk, sugar, vanilla paste and lychees in a food processor or a blender. Sieve and pour into a saucepan. While it's heating, soak the 5 sheets of gelatine in cold water, as before, until soft. When the cream is just under boiling, remove from the heat. Squeeze the water from the gelatine, add sheets to the cream mixture, then stir until dissolved. Cool to room temperature. Stir, then pour into the moulds. Chill for at least 3 hrs or up to a day, to set. Can be done a day ahead.
• When ready to serve, pour boiling water into a bowl. Dip sides of each mould into the water, holding it in for a second. Place a plate on top and flip over to turn out. Serve the panna cottas with extra lychees, some curd and more passion fruit flesh.