Tuesday, July 6, 2010

Passion fruit jelly panna cotta

Passion fruit jelly panna cotta / Panna cotta com gelatina de maracujá

Blogging has made me change my mind about lots of foods: dishes I did not like, or should I say thought I did not like, have become favorites. And jellies are a good example: I thought they were boring until I tried the ones made with real fruit juice.

This passion fruit jelly is a bit different from the one I made before – the other recipe mixed passion fruit and orange – and goes really well with the panna cotta; the only “but” for me here was the panna cotta – I prefer it creamier and would use less gelatin next time.

Passion fruit jelly panna cotta / Panna cotta com gelatina de maracujá

Passion fruit jelly panna cotta
from Donna Hay magazine

2 tablespoons water
1 tablespoon gelatin powder
4 passion fruit – it will depend on their size, you might need less
½ cup + 1 tablespoon (112g) caster sugar
1 ¼ cups (300ml) water, extra

Panna cotta:
2 tablespoons water
2 teaspoons gelatin powder*
2 cups (480ml) single or pouring cream
1/3 cup (47g) icing sugar, sifted
1 vanilla bean, split and scraped

To make the jelly, place the water in a small bowl and sprinkle over the gelatin. Stand for 5 minutes or until the gelatin absorbs the water. Strain the passion fruit pulp through a fine sieve – you should have approximately ¼ cup (60ml) juice.
Place the juice, sugar and extra water in a saucepan over medium heat and stir until the sugar is dissolved. Bring to the boil and simmer for 3 minutes. Add the gelatin mixture and cook, stirring, for 1-2 minutes to dissolve the gelatin. Pass the mixture through a fine sieve and divide between six ½ cup (120ml) capacity molds/glasses (if you intend to unmold the dessert, lightly grease the molds with neutral vegetable oil). Refrigerate until set (4-5 hours).
Make the panna cotta: place the water in a small bowl and sprinkle over the gelatin. Stand for 5 minutes or until the gelatin absorbs the water. Place the cream in a saucepan over medium heat with the sugar, vanilla bean and seeds. Stir occasionally, allowing the cream to come to the boil. Add the gelatin and cook, stirring, for 1 minute or just until gelatin is dissolved. Pass mixture through a fine sieve and allow to cool to room temperature before pouring over the firm passion fruit jelly. Refrigerate for 4 hours or until set.
Serve in the glasses or unmold into plates.

* if you’re not unmolding the dessert, use less gelatin in the panna cotta – it is much more delicious when it’s creamier

Serves 6


Unknown said...

Gorgeous and yummy, you are talented

Edana said...

Oooh, thanks for the tip about the gelatin--I made a panna cotta last weekend and it would not hold its shape when I unmolded it; it must have been a recipe meant to stay in the cup! I'll try a little more gelatin next time (though if it doesn't taste as good, I'll happily serve it in containers).

Manju said...

I saw your entry to DMBLGIT and came here and OMG! I Love your Blog!!! :) I already have bookmarked a few recipes to try out..love the photographs too - some of the props used are too cute! :) I'll be here more often from now on...

Anna said...

That looks so lovely, I wish we had more passion fruit around here. It's so difficult to find and when you find they charge it a fortune.

Bakericious said...

looks yummy and like the color!

Anonymous said...

Wow these look beautiful and I bet they taste amazing!

pam said...

So cute! The only problem is that I would not be able to eat them, I would just have to sit and admire their cuteness!

Chocolate Shavings said...

Love the presentation of those babies!

Erica Lea {Cooking for Seven} said...

Oh, this looks delicious. Beautifully done.

The Urban Baker said...

you make me crazy! love it all - and I a not even a panna cotta fan!

Megan @ Foodalution said...

just fabulous. the photo says it all. Fantastic presentation!

Patricia Scarpin said...

Jennifurla, thank you!

Edana, you can use glasses, all sorts of containers... The ones I used here were olive jars, can you believe it? :)
Thank you!

Superchef, thank you for stopping by! I'll love to see you around here again!

Anna, thank you! I feel the same way about rhubarb and some berries. :)

Jess, thank you!

Alicia, thank you, dearie!

Pam, you are far too kind, darling! Thank you!

Jen, thank you!

Erica Lea, thank you, sweetie!

Susan, thank you! Maybe I'll convert you. :)

Megan, thank you for stopping by!

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