Passionfruit panna cotta
3 cups (750ml) cream
1 cup (250ml) milk
2/3 cup (150g) caster sugar
2 cinnamon sticks, broken in half
1 teaspoon vanilla essence
1 tablespoon gelatine
¼ cup (60ml) hot water
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.
1. Place cream, milk, sugar, cinnamon and vanilla in a saucepan. Stir on low heat until sugar has dissolved. Increase heat and cook until just simmering. Remove from heat.
2. Meanwhile, remove pulp from 5 passionfruit and strain. Discard seeds. Stir passionfruit juice into cream mixture. Whisk together gelatine and hot water until dissolved. Add to cream and mix well. Set aside to cool slightly. Wet 8 x 1/2-cup moulds with a little water. Strain mixture into a jug and pour liquid into moulds. Refrigerate overnight to set.
3. Remove panna cotta from refrigerator 10 minutes before serving. Dip moulds into warm water for 3-4 seconds and invert onto serving plates. Top each panna cotta with pulp from remaining passionfruit.
Extra passionfruit recipes
1. Passionfruit fool is a quick and easy dessert for the summer months. Fold the chopped flesh from 2 mangoes and pulp from 3 passionfruit through a carton of whipped cream. Spoon into serving glasses and refrigerate for 30 minutes before serving.
2. For passionfruit ice-cream cake, strain the pulp from 5 passionfruit and stir the juice through 1L of softened vanilla ice-cream. Cut a madeira loaf cake through the centre to form 2 long pieces. Sandwich together with a little passionfruit ice-cream and spread remaining ice-cream over the base and sides of the cake. Freeze for 3-4 hours, until firm. Cut into slices to serve.