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Passionfruit Pannacotta

by Lucy (follow)
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Dessert (1075)      Fruit (215)      Cream (65)      Milk (32)      Passionfruit (17)     
Pannacotta is a popular Northern Italian dessert dish which roughly translates as "cooked cream". We have passionfruits ripening everywhere at the moment, so I threw a whole heap into this pannacotta and it turned out rather well. I used passionfruit juice in the actual pannacotta as well as for the coulis topping, so it has quite a fruity flavor.

Passionfruit Pannacotta

Preparation Time: 120 minutes
Cooking Time: 20 minutes
Makes: 4 servings

300 mls cream
250 mls full cream milk
8 passionfruits
2 leaves gelatine
1 teaspoon vanilla extract
1/2 cup caster sugar

Pannacotta ingredients

Take six of your passionfruits and slice them in half to remove the pulp.
Place the pulp in a saucepan and simmer so that the seeds separate from the fruit.
Strain the seeds away and use the pure juice. (Discard the passionfruit seeds).
Add the passionfruit juice to the cream and full cream milk. Simmer gently in a saucepan on low heat, adding the caster sugar while stirring. Don't worry if it curdles slightly.

Add the passionfruit juice to the cream and milk

Add the gelatine leaves and vanilla extract.
Stir until all ingredients are combined and pour into ramekins or your preferred moulds.

Pour into ramekins or moulds

Allow to set in the fridge for several hours or until firm to touch.
Serve cooled for dessert with a fruit topping. I simmered the two remaining passionfruits with 2 tablespoons of caster sugar to make a coulis topping to compliment the dish. Enjoy.

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