Lychee & passion fruit panna cottas

Name: Lychee & passion fruit panna cottas
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Global
Ingredients: 400 milliliters double cream; 100 milliliters milk; 60 grams golden caster sugar; 1 teaspoon vanilla paste; 125 grams peeled and stoned lychee, plus extra whole fruits to garnish; 5 sheets gelatine; 6 Tbsps passion fruit, orange or lemon curd; 2 ripe passion fruits, flesh scooped out, to serve; 200 milliliters strained passion fruit juice, plus 2 tbsp seeds (see tip, below); 40 grams golden caster sugar; 2 sheets gelatine

Lychee & passion fruit panna cottas might be a good recipe to expand your dessert recipe box. One serving contains 495 calories, 5g of protein, and 27g of fat. This recipe serves 6. This recipe covers 8% of your daily requirements of vitamins and minerals. If you have double cream, milk, passion fruits, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 15 minutes. It is a good option if you're following a gluten free diet. Passion fruit & coconut panna cotta, Ghostly Panna Cottas with Ghastly Sauce(Panna Cotta with Cranberry-Orange Sauce), and Chocolate Panna Cottas are very similar to this recipe.

Instructions

Make the passion fruit jelly first.

Ingredients you will need

Passion Fruit

Jelly

Heat the passion fruit juice and sugar in a saucepan, stirring, until the sugar has completely dissolved. Meanwhile, put the 2 sheets of gelatine in cold water and leave to soak for about 5 mins until soft. Take the juice off the heat.

Ingredients you will need

Passion Fruit Juice

Gelatin

Juice

Sugar

Water

Equipment you will use

Sauce Pan

Add the gelatine and stir until it melts, then stir in the passion fruit seeds.

Ingredients you will need

Passion Fruit

Gelatin

Seeds

Pour into 6 dariole moulds, or a similar container that can be turned out. Chill for 1 hr or until firmly set.

Pure the cream, milk, sugar, vanilla paste and lychees in a food processor or a blender. Sieve and pour into a saucepan. While its heating, soak the 5 sheets of gelatine in cold water, as before, until soft. When the cream is just under boiling, remove from the heat. Squeeze the water from the gelatine, add sheets to the cream mixture, then stir until dissolved. Cool to room temperature. Stir, then pour into the moulds. Chill for at least 3 hrs or up to a day, to set. Can be done a day ahead.

Ingredients you will need

Vanilla Paste

Gelatin

Lychee

Cream

Sugar

Water

Milk

Equipment you will use

Food Processor

Sauce Pan

Blender

Sieve

When ready to serve, pour boiling water into a bowl. Dip sides of each mould into the water, holding it in for a second.

Ingredients you will need

Water

Dip

Equipment you will use

Bowl

Place a plate on top and flip over to turn out.

Serve the panna cottas with extra lychees, some curd and more passion fruit flesh.

Ingredients you will need

Passion Fruit

Lychee

Equipment

Ingredients

Servings:

400milliliters

double cream 100milliliters

milk 60grams

golden caster sugar 1teaspoon

vanilla paste 125grams

peeled and stoned lychee, plus extra whole fruits to garnish 5sheets

gelatine 6Tbsps

passion fruit, orange or lemon curd 2

ripe passion fruits, flesh scooped out, to serve 200milliliters

strained passion fruit juice, plus 2 tbsp seeds (see tip, below)40grams

golden caster sugar 2sheets

gelatine

Recommended wine: Cream Sherry, Chianti, Moscato Dasti, Port, Trebbiano, Verdicchio

Cream Sherry, Chianti, and Moscato d'Asti are great choices for Panna Cotta. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.