A dollop of passonfruit pulp adds a tropical touch to the classic Italian panna cotta.
- 2 tbsp warm water
- 1½ tsp powdered gelatine
- 1 cup (250 ml) single (pouring) cream
- ½ cup (110 g) caster (superfine) sugar
- 2 tsp vanilla extract
- 2 cups (500 ml) buttermilk
- fresh passionfruit pulp, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 3 hours
1. Place the water in a small bowl and sprinkle over the gelatine. Set aside until the gelatine has absorbed the water.
2. Place the cream and sugar in a saucepan over medium heat and stir to dissolve the sugar. Add the gelatine and stir to dissolve. Remove from heat and stir through the vanilla and buttermilk.
3. Pour mixture into 4 glasses and refrigerate for 3 hours or until set. Serve with passionfruit.