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Vanilla Panna Cotta with a Passionfruit Jelly

After years of watching the Australian Masterchef, I have seen so many of their contestants create these amazing Panna Cottas that quite honestly made my mouth water. So, I decided that I would attempt to make a basic one myself, and if that is a success, then watch out world because I’ll be trying all sorts of different flavours.

Now I’m no chef, heck some of my recipes turn out to be complete disasters, but then I’ve had some recipes that just taste bloody amazing if I do say so myself. Hopefully I can adapt this basic and create yet another one that everyone is going to fall in love with.

If you’ve ever watched the show, you would have seen that moment when Gary (Gary Mehigan) takes a mouthful of something he absolutely loves and he gets that look that makes you think he’s tasted pure heaven on that spoon. Well I think I got that look when I tried the vanilla panna cotta mixture and it wasn’t even set yet.

So lets get about sharing this recipe

Passionfruit jelly

  • 1 cup Cold Water
  • ½ cup Caster sugar
  • 120 ml Passionfruit pulp
  • 1½ tsp Gelatine, powdered
  • 3 Tablespoons Boiling Water

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Put the water, caster sugar and passionfruit pulp into a pot and stir over a medium heat until the sugar completely dissolves
In a small bowl (I have a tiny pyrex jug), add the 3 tablespoons of boiling water, then add the gelatine and allow it to sit for around a minute or two.
Around this time, I strained the passionfruit pulp as most of my family are not lovers of the seeds and I thought it would make it a smoother jelly.

 
Then gently bring the passionfruit mix to the boil and add in the gelatine mix, stirring until completely dissolved.
Pour into either your panna cotta dishes, or do what I did and add it to some cute serving cups.
Refrigerate and let set for 2 hours.

Panna Cotta

  • 1½ cups Cream
  • 1½ cups Milk
  • 1 Vanilla bean (I used Equagold Vanilla Beans)
  • ¾ cup Caster sugar
  • 3 tsp Gelatine
  • 2 Tablespoons Boiling Water

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First of all,  heat the cream and milk in a pot.
Take the vanilla bean and split it lengthways using the back of the knife to scrape the seeds out of the pods, and then add the seeds and beans to the saucepan.
Slowly bring to the boil over a medium heat and then add the sugar gradually.
Heat until the sugar has dissolved, stirring constantly.
In a small bowl, add the 2 tablespoons of boiling water, then add the gelatine and allow it to sit for around a minute or two.
Add the water and gelatine to the cream and milk and heat until the gelatine has dissolved into the mixture.

 
Remove the Vanilla Bean Pod.
Allow the mix to cool before pouring it into the moulds, it will get a skin and you don’t want this on your individual panna cottas.
Place in the refrigerator for at least 4 hours or until set.

 

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The Finished Product and my first attempt at a Panna Cotta

The proof is in the tasting…..tonight

*editted after tasting*

Ohhhhhhhhh my goodness…. these were seriously amazing. A gorgeous smooth jelly that had a ton of flavour and matched the panna cotta perfectly. The panna cotta itself had a lovely texture and the vanilla flavour was just devine.
I will most definately be making these again, but my mind is already thinking what other flavours I can put together eg, my tangelo’s are almost ripe, I wonder how they’d go with a chocolate panna cotta ?
The ideas are unlimited really, and I have a family that is more than willing to try what we attempt to create haha

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