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