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HONEY PANNA COTTA WITH PASSIONFRUIT

Eleanor Ozich ENTERTAINING SWEET DELIGHTS

A gentle panna cotta, wobbly and wonderful, just as they should be. This recipe calls for honey to sweeten, and a little touch of vanilla -  just enough to enhance the dessert, without being too overpowering. The most joyous inclusion, however, is a dollop or two of fresh passionfruit pulp. I encourage you to enjoy whilst these knobbly little delights are still in season. 

2 cups cream, or coconut cream
2 teaspoons grass-fed gelatin
1 tsp pure vanilla extract
1/4 cup honey

4 passionfruit, to serve


Pour the cream in to a medium sized saucepan, sprinkle over the gelatin, and allow to bloom for 5 minutes. 

Heat on low, whilst stirring, until the gelatin has fully dissolved. Add the vanilla and honey, and cook gently heat until gently steaming, and a few bubbles arise around the edges of the pot, being careful not to let it boil.

Remove from the heat, all allow to cool for a few minutes or so.

Pour the mixture into small glasses, cups or whatever dishes you might like to use. Place in the fridge to set for at least 6 hours or overnight.

To un-mold, place the panna cotta in hot water for about ten seconds to soften around the edges, and gently invert onto a plate. You could also enjoy them straight out of the dish, if you prefer.

Serve with a spoonful or two of fresh passionfruit pulp.

Serves 4.



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