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.
permission of Scrumptious South Africa.
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