This Valentine's Day, my boyfriend was single-minded on having layered Vanilla Panna Cotta with Passion Fruit for dessert! Ah yes, ever since I've made the Panna Cotta with Red Berries Coulis, my boyfriend is all in love with Panna Cotta! If there's any dessert he would ask me to do, that would be definitely something to do with Panna Cotta! Though he had asked me to do five layers in all, I didn't quite go about it, rather I wanted tilted layers! That's fair, isn't it?
I must confess, this pudding was amazing! Truly, one of the best desserts I've made so far! Delectable and Tangy at the same time! Ah that was lip-smacking, trust me, you can't go wrong on that one! Even my sister asked for more, the weird bit of it is that she doesn't like, not to say hate, passion fruits!
While the best part of this dessert, is that, I thought I would pour them into shots because we might get the fill of them when poured into tumblers/ramekins! And that worked out very well, my boyfriend ate 3 shots! However, if you prefer the big version of it, go ahead and..
Let your creativeness speak, have fun at making these Panna Cotta!
- Kitchen Scale
- Measuring spoons
- Ramekins [In my case I've used 6 shots + 1 tumbler]
- Egg Carton [If you wish to do the tilted layer]
1. For the Panna Cotta
- 40ml of heavy cream
- 50ml of whole milk
- 30g of honey
- 1 vanilla bean, split lengthwise
- 100g of plain yogurt
- 1 sheet / 2g of gelatine
- Grinder [See note]
2. For the Passion Fruit Gelée [To do only after Panna Cotta has set]
- 10ml of cold water
- 1.2g of powdered gelatine
- 1 tbsp of lemon juice
- 70ml of pulp of passion fruit (2 passion fruits)
- 1½ tbsp of sugar (make that 2 if the pulp of the passion fruit is very sour)
1. Make the Panna Cotta:
- Begin by placing the shots onto the egg carton at a 45˚ angle. You might have to adjust the carton according to the size of your shots/ramekins/verrines. Set aside.
- Pour enough water into a bowl and let gelatine sheet soften for 15 minutes.
- In a small saucepan, mix cream, milk, vanilla beans and honey and let simmer.
- Take saucepan off the heat and add the softened gelatine sheet.
- Using a whisk, quickly stir to dissolve the gelatine. Make sure the gelatine is fully dissolved to avoid a grainy texture of the panna cotta.
- Add the yogurt to the milk mixture. Stir to mix evenly.
- Pour the ultimate mixture into a beaker [I used one with a long spout, that eased the process of pouring!]
- Divide the mixture into the ramekins/tumbler/shots 3/4 way!
- Refrigerate for atleast 1 hour before making the Gelée!
2. Make The Gelée:
- Sprinkle gelatine over cold water. Let sit for 5 minutes.
- Add the lemon juice to the passion fruit.
- Crush the passion fruit in a grinder.
- At this point you can either strain the passion fruit to get rid of the crushed seeds or just leave it as it is like I did. [I really like the feel of the seeds in the mouth]
- In a small saucepan, simmer the crushed passion fruit and sugar.
- Take saucepan off the heat and add the gelatine mixture to the passion fruit.
- Stir vigorously to dissolve the gelatine.
- Transfer to the beaker.
- Pour over the shots which you would have removed from the carton and let stand straight.
- Return to the refrigerator and let set for another hour or until served.
Ah! Drumrolls! The shots were clear in a jiffy!
- You can opt out of grinding the pulp of the passion fruit and use it as it is. Or just give it a little whizz and then strain.
- You will see that I used pomegranate seeds and berries as toppings, however that was for the sake of having something red for the V-Day! I don't really recommend doing that, as it didn't pair well. Unless of course you are a berry or pomegranate freak! If you insist on having a topping, just use the classic mint leaf! Always does the trick!
- What's amazing about this recipe is that you can, double, triple, quadruple...decuple, Oh just like you want it!