Serves:  4
Average: 3.7 (9 votes)
Difficulty:
Cuisine:
Saved:
488
Recipe by: Blanco
A new way to serve Panna Cotta! Keep the passionfruit cups and make a real entrance with this lovely seasonal dessert idea using passion fruits.

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Passionfruit Panna Cotta
Ingredients:
Passionfruit Panna Cotta
Method:
Passionfruit Panna Cotta
  1. Soak gelatine leaves in a small bowl of water
  2. Heat milk gently in a saucepan until just before simmering point
  3. Drain and squeeze out excess water from gelatine then add to the milk
  4. Scoop out the passionfruit pulps and rest each shell upright (fit into a dish that can snugly hold all of them)
  5. Add half the passionfruit pulp, sugar and cream in a saucepan on low heat, stirring occasionally
  6. Once it starts to boil, stir in the milk mixture
  7. Transfer into a jug before pouring mixture into the passionfruit shells
  8. Divide the excess mixture into ramekins and serve as extras
  9. Refrigerate the passionfruit panna cotta for at least 2 hours or until set
  10. To serve, use the remaining pulp as garnish
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