My sister has always been the panna cotta queen in the house. She was the first to ever attempt to make it, and it’s one of her ‘special occasion’ recipes. She’s always made it with raspberry jelly and followed a recipe that used gold gelatine sheets, as well as substituting some of the cream for yoghurt, which gives it a slightly lighter texture. ‘Panna cotta’ does translate literally to ‘cooked cream’, after all.
But ooooh how I love cream ❤ 🙂 🙂 🙂
I have tried just plain panna cotta, and I really feel that you do need some fruit in the form of jelly or a coulis to take off that cloying milky flavour, otherwise it can be a bit much after the second spoonful.
Having bought just over half a litre of pouring cream to use for my Paris mash, I still had 500ml of the cream left and didn’t want to leave it to go bad in the fridge. I consulted my books, and decided that with my recent success with gelatine powder, I would try at making panna cotta not with gelatine sheets, but with powder.
This recipe is from Donna Hay’s A Cook’s Guide, however I’ve slightly modified the amounts for the passionfruit jelly.
For the passionfruit jelly, you will need:
- 1 tablespoon hot water;
- 1 + 1/2 teaspoons gelatine powder;
- 3 passionfruit, halved;
- 55g white sugar;
- 155ml water, extra.
1. Place the water in a bowl and sprinkle over the gelatine. Set aside for five minutes until the water is absorbed.
2. Strain the passionfruit pulp through a sieve. You should have approximately 30ml of juice.
3. Place the passionfruit 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 a minute or two. Add the gelatine mixture and cook, stirring, until the gelatine has dissolved. Divide the mixture between 6 x 1/2C capacity lightly greased moulds (for greasing, I find grapeseed oil is best due to its flavour-less-ness). Place in the fridge until set.
To make your vanilla bean panna cotta, you will need:
- 2 tablespoons hot water;
- 2 teaspoons gelatine powder;
- 2 cups (500ml) pouring cream;
- 1/3 cup (55g) icing sugar, sifted;
- 1 teaspoon vanilla bean paste.
1. Place the water in a bowl and sprinkle over the gelatine. Set aside for five minutes or until the water is absorbed.
2. Place the cream, sugar and vanilla in a saucepan over medium heat and bring to the boil, stirring occasionally. Add the gelatine and cook, stirring, for one to two minutes or until gelatine is dissolved.
3. Pour the mixture into your moulds over the set passionfruit jelly.
4. Refrigerate until set. Remove from the fridge five minutes before serving, and remove from moulds carefully to serve. Serves 6.
Panna Cotta queen, you have been usurped!