I’m a bit of a panna cotta junkie, so I had to post this recipe for you all to enjoy.
1 vanilla pod
3 gelatine leaves
100ml whipped cream
80g castor sugar
75g unsalted butter
3 large eggs
75g castor sugar
125ml granadilla pulp
zest of 1 lemon
Pour the cream into a pan. Use a small sharp knife to split the vanilla bean lengthways, then scrape the seeds from inside the bean. Add the seeds and bean to the saucepan. Warm the cream gently over a low heat, not allowing it to boil. Remove from the heat and set aside for 10 minutes so the vanilla can infuse the milk.
Soak the gelatine leaves in a bowl of cold water for five minutes or till they’re very soft and floppy. Remove the vanilla pod from the pan. Put the pan back on a low flame, add the sugar and stir till it has dissolved. Squeeze the water from the gelatine leaves and add to the pan. Stir till the gelatine has dissolved.
Remove the pan from the heat and stir in the whipped cream. Divide the mixture between oil-greased pots or glasses and chill in the fridge for at least three hours. To turn out,dip the base of the pots briefly in boiling water and then invert onto plates.
GRANADILLA CURD: Melt the butter in a heavy based saucepan. Add the other ingredients and whisk to a thick custard over a gentle heat. Allow to cool before using.
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