Panna cotta is a beautiful silky dessert that I just love. Good Panna cotta is amazing, bad Panna cotta is well . . . . BAD ! I have to thank the guys at Altos Restaurant from all those years ago for my fondest Panna cotta memories. They are surely missed 🙂
2.5 t-spoon powdered gelatine
300ml whole milk
2 tbl-spoons caster sugar
1 vanilla pod
3 tbl-spoons sugar
1/3 cup passionfruit pulp (fresh if available)
Place the Gelatine and 2 tablespoons of water into the top part of a double boiler. PLace over hot water in the lower part and warm over a gentle heat on the cook top until fully dissolved.
Put the milk, cream and caster sugar into a small saucepan
Gently heat until just under boiling point and until all the sugar dissolves
Remove the vanilla bean from the pod.
Add into the hot cream mixture and allow to combine
Lightly spray the molds with light oil spray
Allow to cool for a few minutes to let some of the heat come out
Divide between the moulds and refridgerate for 6-7 hours, overnight is brilliant
While place the sugar and half a cup of sugar into a saucepan on a medium heat.
Heat until the sugar dissolves and remove from the heat
Add the passionfruit pulp
Allow to sit and marinate