Passionfruit Panna Cotta (Print Version)
# Ingredients:
→ Passionfruit Panna Cotta
01 -
310ml whole milk
02 -
3 teaspoons powdered gelatine
03 -
66g caster sugar (superfine sugar)
04 -
430ml heavy cream
05 -
60ml strained 100% passionfruit pulp/juice
06 -
1 teaspoon vanilla extract
→ Passionfruit Syrup
07 -
125ml water
08 -
100g white granulated sugar
09 -
125ml 100% passionfruit pulp/juice (with seeds)
# Instructions:
01 -
If planning to unmold the panna cotta, lightly grease ramekins with oil. Use paper towel to wipe away excess, leaving only a thin coating.
02 -
Pour cold milk into a small saucepan and sprinkle gelatine evenly over the surface. Allow to soften for 5-7 minutes until it appears wrinkled or begins to sink.
03 -
Heat mixture over low heat, stirring gently for about 2 minutes until gelatine dissolves completely. Do not allow mixture to simmer or steam; if it begins to, remove from heat temporarily. If necessary, rub gelatine against sides of pan to assist dissolution.
04 -
Add caster sugar and stir for another minute until completely dissolved.
05 -
Remove from heat. Add cream and vanilla, stirring well to combine. Quickly incorporate passionfruit pulp, stirring thoroughly to prevent curdling.
06 -
Pour mixture through a fine-mesh strainer into a pouring jug to remove any undissolved gelatine or curdled milk.
07 -
Pour mixture into prepared ramekins placed in a baking tin for easier handling. Refrigerate immediately for at least 6 hours, preferably overnight.
08 -
Strain passionfruit juice, reserving seeds separately. Combine water and sugar in a small saucepan over medium heat. Bring to a simmer, stirring until sugar dissolves.
09 -
Add strained passionfruit juice to the syrup. Return to a boil for 1 minute, then remove from heat and chill until serving time.
10 -
To serve, fill a dish with hot (not boiling) water to about 2.5cm depth. Place ramekins in water for 20-30 seconds. Place serving plate on top of ramekin and flip over. Gently shake to release. Unmold just before serving to prevent melting.
11 -
Drizzle chilled passionfruit syrup over panna cottas immediately before serving. Optional: sprinkle with reserved passionfruit seeds for decoration.
# Notes:
01 -
Passionfruit can cause slight curdling but won't affect the final smooth texture.
02 -
For best results, chill panna cotta overnight before serving.
03 -
Never let the gelatine mixture simmer or boil as this can prevent proper setting.