Passion fruit panna cotta with raspberry purée

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

Ingredients

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

Method

 
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
 

NEXT ON FOOD24X

Cheese and rosemary stars

2014-12-19 13:59
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Add your comment
Comment 0 characters remaining
 

Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

Find a recipe

 
 
 

Inside Food24

 
 
 
 
 

Instagram: @Food24_sa

 

Joburg hot spots for cocktails, craft beer, tapas and wine!

It’s the season to be jolly – so we’ve rounded up some new Joburg hot spots!

 
 

I love summer.24

The craziest deaths of 2014
How to make this a sensual, sexy summer!
This is what South Africans Googled in 2014!
This hilarious song is your new holiday anthem
 
 
/Wine
 

Restaurants

 
Plant in Cape Town (Flagship store)

Cape Town's premium vegan destination has a spacious new urban-chic location and is now open for dinner.

 

Find a restaurant

 
 

Jobs - Find your dream job

Property - Find a new home

Travel - Look, Book, Go!

Kalahari.com - shop online today

Seen something you like in our catalogue?

Find the perfect gift and save up to R5000 – As seen on the catalogue. Hurry and shop now!

Dolce Gusto coffee makers

Add an edge to your kitchen collection with Dolce Gusto’s awesome range of coffee makers. Shop now!

Top 20 health books for 2014

Start eating and living a healthy lifestyle using guidelines and tips from these top health cookbooks. Shop now!

Jamie Oliver homeware

Knife sets, blenders, steamers, frying pans and so much more. Shop now!

Up to 60% off - clearance sale!

Save up to 60% on appliances, books, electronics, toys, movies and more. Offer valid while stocks last. Shop now!
 
 
There are new stories on the homepage. Click here to see them.