Preparations time 10 mins, plus at least 4 hours refrigeration
Serves 6 (in small moulds)
Pannacotta are so easy. Any percieved difficulty comes from the confusion about different types of gelatine. This recipe specifies titatium strength gelatine, if using gold gelatine leaves you would need more. Make this recipe when passionfruit are cheap and plentiful. You can experiment with this recipe just keep the ratio of liquids to gelatine the same, omit the passionfruit and add a scraped vanilla bean, substitute some of the milk or cream for yoghurt or melted chocolate and adjust sugar to taste.
300 ml cream
250 ml milk
70 ml passionfruit puree, see below
2 leaves Titanium strength gelatine
100g caster sugar
Extra Passionfruit to serve
Mint leaves to garnish
For passionfruit puree remove the pulp from approximately 8 small or 6 large passionfruit. Place in a saucepan and cook over medium heat until mixture has boiled and pulp has come away from the seeds. Strain over bowl using a wooden spoon to push as much pulp as possible through the sieve. Discard seeds. This step is very important as an enzyme in the passionfruit would stop the gelatine from setting unless the passionfruit is cooked. If you have more or less pulp you can adjust the other quanities of liquid accordingly, ie if you have 100ml puree reduce the amount of milk by 25g. As long as the ratio of total liquid to gelatine stays the same you can play with the amount of milk, cream and other liquids you use in pannacottas. Excess puree can be used to garnish pannacottas.
Place milk, cream and sugar in a saucepan and bring to the boil and then remove from heat, again you can adjust the quantity of sugar when adapting this recipe just taste the milk mixture for sweetness and add more or less as desired.
While milk is heating cover gelatine leaves with water to soften, this takes around 5 minutes.
Squeeze gelatine leaves once they are softened and add to hot milk along with passionfruit puree, stir until gelatine is completly dissolved. Strain, make sure there are no gelatine remnants in the strainer or the pannacottas will not set.
Lightly grease small pannacotta moulds with almond oil or rice bran oil cooking spray. You can also use small cups/glasses while on holidays I have allowed the mixture to cool and used disposable plastic cups with good results.
Cover and place in Refrigerator for at least five hours and up to 3 days in advance.
Just before service gently pull a section of the pannacotta away from the mould to create an air pocket then the rest of pannacotta should easily invert onto a small bowl.
Spoon fresh passionfruit and any remaining puree onto and round the pannacotta, garnish with mint leaves and serve.