Passionfruit panna cotta

Passionfruit jelly is the crowning glory of these smooth private panna cotta desserts.

The element of Passionfruit panna cotta

  • 300ml thick cream
  • 130g caster sugar
  • 1 vanilla bean, divide, seeds scraped
  • 3 1/two teaspoons powdered gelatine
  • 300ml thick Greek yoghurt
  • 200ml passionfruit juice, strained
  • Shortbread biscuits, to serve

The didactics how to make Passionfruit panna cotta

  • Place cream, 1/2 cup (110g) of the carbohydrate, too the vanilla pod and seeds in a pan. Cook, stirring, over depression rut until sugar dissolves. Place 1/2 cup of the mixture in a modest bowl, sprinkle 1 1/ii teaspoons of the gelatine on top, together with place inwards a pan of simmering H2O. Stir until gelatine dissolves. Add dorsum to the cream mixture. Cool slightly, whisk inward yoghurt, then strain.
  • Pour into iv glass tumblers, leaving infinite at the top, together with refrigerate for 2 hours. Place the passionfruit juice too the remaining carbohydrate in a saucepan, as well as sprinkle the remaining gelatine on top. Heat over low oestrus, gently whisking until the gelatine dissolves. Cool, and then strain over top of the panna cotta (its OK if a few seeds get in the jelly). Refrigerate for a further two hours until prepare. Serve the panna cotta amongst modest shortbread biscuits

Nutritions of Passionfruit panna cotta

* All nutrition values are per serve