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Panna cotta with passionfruit sauce

A recipe from the Good Food collection.

Ingredients

Panna cotta with passionfruit sauce
Panna cotta with passionfruit sauce
light olive oil, for brushing
2½ teaspoons powdered gelatine
300 ml goat’s milk or normal milk
300 ml cream
2 tablespoons caster sugar
1 teaspoon vanilla essence

Passionfruit sauce

3 tablespoons sugar
⅓ cup (90 g) fresh passionfruit pulp

Method

1. Lightly brush four 150 ml moulds or ramekins with light olive oil. Place the gelatine and 2 tablespoons water in a small bowl. Place over a bowl of hot water and stir until dissolved.

2. Put the milk, cream and caster sugar in a small saucepan. Gently heat to just under boiling point, stirring so all the sugar dissolves. Remove from the heat and whisk in the gelatine mixture until dissolved. Leave to cool for a few minutes then stir in the vanilla essence. Pour into the moulds and refrigerate for 6 hours, or until set.

3. Meanwhile, to make the passionfruit sauce, place the sugar and ½ cup (125 ml) water in a small saucepan over medium heat and stir for 3 minutes, or until the sugar has dissolved. Remove from the heat and stir in the passionfruit pulp. Pour into a small jug and refrigerate until required. Lightly run a knife around the side of each mould and unmould onto serving plates. Spoon the passionfruit sauce over the top and serve chilled.

 

Note: Although these require 6 hours refrigeration, they are quick to prepare.

Main ingredient:
Cream/Milk
Cuisine:
Italian
Course:
Dessert

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