Panna cotta with passionfruit jelly

A dessert for a small crowd

• CuisineItalian
• CategoryDessert
• CourseDessert

Ingredients

• Panna cotta
• 1.2 LCream
• 500 mlMilk
• 8Gelatine sheets (Titanium grade)
• 300 gmsSugar
• 2Vanilla beans


• Passionfruit jelly
• 3 x 170 gmsPassionfruit pulp cans
• 80 gmsSugar
• 6Gelatine sheets (Titanium grade)
• 300 mlWater

Preparation

1. Soak gelatine leaves in cold water
2. Place cream and milk in a pan and heat
3. Split vanilla beans, scrape insides and add all of it to the cream
4. Heat mixture just below boiling and add sugar and stir
5. Lower heat, squeeze water from gelatin and add
6. Stir to dissolve and take off heat
7. Pour into large dish and chill for 4 hours or overnight till firm


8. Add water and passionfruit pulp into a pan with the sugar
9. Stir and heat till hot
10. Lower heat, squeeze water from gelatin and add
11. Stir to dissolve and take off heat
12. Stand till barely warm
13. Carefully pour into same dish over the back of a spoon
14. Chill for 4 hours till firm

Usually I make panna cotta in disposable plastic cups. And then I carefully unmould them, cutting up the cup if needed. Except this time it was 20+ people and it was at my friend's place for an Italian menu lunch. I wasn't going to make that many individual moulds and then taking them across and unmoulding them one by one. Nor would I want to take them across unmoulded and have them jiggled around in a moving car and have them fall apart. No, appearance will have to play second fiddle to practicality.

I made it in a large dish instead. A late night (2 AM) the previous day meant making the panna cotta till 3 in the morning. In it went into the fridge overnight. Next day I made the passionfruit jelly and poured it on top. To deseed or not to deseed, that is the question. The Cub insisted on seeds and they stayed in. But there was just not enough time for the jelly to set in spite of being rudely late, Plus it needed to be shipped across in its fluid state. I put a sheet of cling wrap on top to prevent the jelly mix from sloshing out and drove very very slowly to my friends place. Unlike my fridge, his had enough space for it to be popped in. Then it laid forgotten while lunch was consumed. When it was time for dessert, enough time had passed for the jelly to firm up completely. Carefully lift off the cling wrap and it was ready.

Cut off small squares with a flat spoon and serve. Not having my camera handy, here is a photo off a smartphone halfway into consumption. It was enjoyed by all, save a few grumbles by those who hate passionfruit seeds in their dessert.