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

Jelly:
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

12 comments:

Jennifurla 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).

Superchef 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.

Jess @ Bakericious said...

looks yummy and like the color!

Alicia (The Red Deer) 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 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!
xx

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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