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Vanilla Panna Cotta With Passion Fruit

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“Vanilla Panna Cotta with Passion Fruit”
READY IN:
5hrs 23mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the gelatine and 100ml of the milk in a bowl and leave for 10 minutes.
  2. Put the remaining milk, the cream, sugar, zest, vanilla pod and seeds in a heavy-based pan, and bring to the boil. Take off the heat, mix in the gelatine and milk and whisk to dissolve. Cool to room temperature, then strain into a jug and pour into 2 glasses or dariole moulds. Cover and chill for a minimum of 5 hours, or overnight.
  3. In a small saucepan, cook the extra 2 tablespoons of sugar and the seeds and juice from the passion fruit for 2 minutes until syrupy. Remove from the heat and allow to cool.
  4. Serve the panna cottas in their glasses with the sauce spooned over the top. Alternatively, turn them out onto a plate (dip the dariole moulds into a bowl of boiling water for 30 seconds to loosen before turning out) and serve with the passion fruit sauce.

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