Recipe for passionfruit panna cotta with tangelo jelly Restaurants, Wine, Travel, Opinions

Passionfruit panna cotta with tangelo jelly recipe

Reviewed By

Sue Dyson and Roger McShane
Food Style: International

In Italian, panna means cream and cotta means cooked. So, a panna cotta is a dish made from cooked cream. This one has been given an extra kick with the flavour of lovely, ripe passionfruit.
It can be either served set in a glass or can be unmoulded onto a plate. A panna cotta is usually very rich, so a small serving will suffice.
For the panna cotta:
200 ml (6.5 fluid oz) pouring cream
50g (2 oz) caster sugar
1.5 leaves of gelatine
200 ml (6.5 fluid oz) plain yoghurt
50 ml (2.75 fluid oz) cold water
2 tablespoons passionfruit juice (you will need about 6 to 8 passionfruit)
6 leaves of herbs such as pineapple sage or lemon verbena (optional)
For the tangelo jelly:
150 mls (5 fluid oz) tangelo juice
50 mls 2.75 fluid oz) cold water
1.5 leaves of gelatine
Cut each passionfruit in half and scoop out the pips and pulp with a small spoon into a sieve set over a bowl. Rub the pulp gently through the sieve to extract as much juice as possible. Set aside two tablespoons of juice.
Put the pouring cream in saucepan and, if using a flavouring herb, place them in the cream.
Add the sugar to the cream then heat the mixture carefully until it starts to simmer, stirring all the time. The sugar should have completely dissolved. Simmer for one minute then take off the heat and leave for 30 minutes to infuse.
Place the gelatine leaves and the cold water in a saucepan. Leave for ten minutes to soften. You might have to make sure that all the gelatine is in contact with the water. When the gelatine is soft, heat the saucepan gently until the gelatine has dissolved completely in the water. When it is completely dissolved you are ready to assemble the panna cotta.
Fold the gelatine into the cream. Stir until the gelatine is incorporated completely. Pass through a sieve to remove any solids such as the herbs.
Stir the yoghurt into the cream mixture whisking to incorporate. Add the passionfruit juice. Pour the mixture into serving glasses then put the fridge for three hours to set.
Tangelo jelly
Extract the required quantity of tangelo juice. Soak 1.5 leaves of gelatine leaves in the cold water. When the gelatine is very soft, heat it and stir until the leaves are completely dissolved. Allow to cool slightly and then stir into the tangelo juice.
Take the panna cotta out of the fridge and then top with a little of the jelly. Return to the fridge until the jelly is set.
Instead of passionfruit flavouring, you could infuse the cream with either a fresh vanilla pod or some star anise pods. Instead of the tangelo jelly you could use blood orange. For a more neutral panna cotta, we sometimes make a jelly from pomegranate juice.
© Sue Dyson and Roger McShane, 2004
This recipe must not be reproduced in print or displayed on another Web site in part or whole without the written permission of the authors.
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