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This Fresh recipe has been extracted from the Yates Garden Fresh Cookbook published by HarperCollins.
Panna cotta are often made in individual moulds; this version, which has passionfruit curd swirled through the setting cream, is best made in one two-cup mould.
Serves 4
Ingredients:
- 5* leaves gelatine
- 1 cup cold water
- 1 cup full-fat milk
- 1 cup cream
- 50 g caster sugar
- A little flavourless oil for greasing the mould
- 3 Tbsp passionfruit curd (divided measure)
*2 cups of liquid usually requires only 4 leaves of gelatine to get a good set, but the addition of the curd necessitates an extra leaf.
Method:
- Soak the gelatine leaves in the cold water for 5 minutes.
- Meanwhile, heat the milk, cream and sugar over low heat until the sugar dissolves. Increase the heat, but don’t let the milk/cream boil. Remove from heat.
- Lift the gelatine leaves from the water, squeeze hard, then drop them into the hot milk mixture and stir to dissolve.
- Pour into the lightly oiled mould and leave for 5 minutes, then add 2 Tbsp of the passionfruit curd, swirling the mould to distribute the curd.
- Refrigerate until set firm.
- To extract the panna cotta, dip the mould into hot water for a minute, hold a wet serving plate over the top of the mould and invert, giving a good shake and the panna cotta will plop out. If it is not quite centered on the serving plate, the wet surface makes it easy to move.
- To serve, top with the remaining passionfruit curd.
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