Passion fruit Panna Cotta.
Refreshingly fruity and cooling after a warming and spicy curry. The passion fruit panna cotta is a perfect palate cleanser and tastes no less exotic than the Punjabi's Murgh Makhani or Butter Chicken.
Equipment:
4x300ml capacity glasses.
In a large heatproof bowl, put in
-a small heatproof bowl with 50ml hot water, add
-12g gelatine granules.
Add hot water to half way up the smaller bowl.
Stir the gelatine until dissolved.
Leave to stand in the hot water bath.
Get on with the next bit.
For the passion fruit cream.
In a large saucepan, put in
-600ml double cream,
-200ml whole milk,
-4tbsp passion fruit curd,
-50g caster sugar.
Leave to come up to the simmer on medium-low heat.
Stirring occasionally.
When the cream mixture is almost at boiling point, turn the heat off.
Add dissolved gelatine.
Stir well.
Transfer into a jug.
Pour into the prepared glasses.
Leave to stand for 30 minutes.
Refrigerate until set, around 2 hours.
Serve with some sharp fruits or raspberry sauce to balance the sweetness.
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