Passion fruit panna cotta with raspberry purée

Voluptuously creamy.
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Recipe from: 10 February 2011
Preparation time: 5 mins
Cooking time: 1 hr


  • 300
    whole milk
  • 300
  • 100
    castor sugar
  • thumb-length strip of lemon zest, white pith removed
  • 4
    fresh passion fruit pulp
  • 1.5
    gelatine powder
  • 1
    tepid water
  • Raspberry purée:
  • 1
    fresh or frozen raspberries
  • sugar, to taste
Servings: Change Serving


In the meantime, sprinkle the gelatine over the tablespoon water in a small bowl and set aside to sponge for 5 minutes. Place in a pan of simmering water - which should come half-way up the sides - and leave until clear. Remove and allow to cool for a minute.
Stir the gelatine into the the cream/milk mixture (discard the lemon zest) and then strain the mixture into a clean bowl. Stir in the fresh granadilla pulp.
Pour the mixture into four lightly oiled moulds (ramekin dishes are idea). Allow to cool for another 20 minutes, stir gently to disperse the fruit seeds, and refrigerate for three to four hours, or until set.
To make the raspberry purée, place the raspberries into a blender and whizz until smooth. Now add sugar, to taste. At this point, you can strain the purée to remove the pips, but I prefer it slightly gritty.
Remove the panna cottas from the fridge. Fill a shallow bowl with hot water and dip each dish in the water for 30 seconds (shorter if you're using metal moulds).Use a sharp knife tip to loosen the sides of panna cottas and release the vacuum. Now unmould them onto little flat plates. (The easiest way to do this is to place each little dish face-down on your - clean! - hand and with the other hand smack its base sharply so that the jelly plops out onto your palm.) Slide onto plates and serve with the raspberry sauce.
Makes 4

Reprinted with permission of Scrumptious South Africa.
To visit Scrumptious South Africa’s blog, click here.


Read more on: dairy


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