Vanilla Panna Cotta With Passion Fruit Recipes

Steps:

• Halve 6 of the passion fruit and scoop out the pulp into a saucepan. Add the cream, coconut cream, caster sugar and lemon juice, heat everything together, then gently boil, stirring until the sugar has dissolved. When the cream is just simmering, scoop out about 100ml into a small bowl and scatter over the gelatine. Stir until dissolved, stir back into the saucepan, then take off the heat. Press through a sieve into a jug, then pour the mixture into 4 individual mini pudding basins. Leave to set in the fridge for at least 4 hrs until completely set.
• Meanwhile, halve and scoop the rest of the passion fruit through a sieve into a bowl. Mix to sweeten with the icing sugar, add 1 tbsp of the seeds from the sieve back into the sauce, then stir to mix. Can be made up to 2 days in advance and chilled.
• To serve, briefly dip the panna cotta moulds into hot water until they just loosen at the sides, then invert onto serving plates. Spoon the sauce around the plates and serve.

Steps:

• Lightly spray six 8-ounce molds with cooking spray; set aside. Place 3 tablespoons cold water in a small bowl; sprinkle gelatin over bowl and set aside to soften.
• Place heavy cream and buttermilk in a medium saucepan and bring to a boil over medium-high heat. Add softened gelatin mixture and granulated sugar. Scrape vanilla bean seeds into cream mixture and add vanilla bean and salt; cook, whisking, until gelatin and sugar have dissolved. Strain mixture into a heatproof container with a pourable spout.
• Divide cream mixture evenly between prepared molds. Transfer molds to refrigerator; chill until set, 6 to 8 hours and up to overnight.
• Just before serving, scoop out flesh and seeds from passion fruits into a small bowl. Add enough confectioners' sugar to sweeten as desired; stir until well combined.
• To serve, place a cookie in the center of each of 6 plates. Invert a panna cotta onto each cookie and serve with passion fruit sauce. Garnish as desired; serve immediately.

Steps:

• Combine the gelatine and 100ml of the milk in a bowl and leave for 10 minutes.
• Put the remaining milk, the cream, sugar, zest, vanilla pod and seeds in a heavy-based pan, and bring to the boil. Take off the heat, mix in the gelatine and milk and whisk to dissolve. Cool to room temperature, then strain into a jug and pour into 2 glasses or dariole moulds. Cover and chill for a minimum of 5 hours, or overnight.
• In a small saucepan, cook the extra 2 tablespoons of sugar and the seeds and juice from the passion fruit for 2 minutes until syrupy. Remove from the heat and allow to cool.
• Serve the panna cottas in their glasses with the sauce spooned over the top. Alternatively, turn them out onto a plate (dip the dariole moulds into a bowl of boiling water for 30 seconds to loosen before turning out) and serve with the passion fruit sauce.