Even though summer has waved us goodbye, that does not mean we can’t still enjoy some fruity and fresh desserts! Synonymous with the summer seasons, panna cotta is a classic Italian recipe.
Made of sweetened cream with a thickener of gelatine, this dessert is often accompanied with an aromatic note, whether that is berries, coffee or vanilla. This fruity and fabulous recipe is courtesy of our resident executive chef, John Ross, who has over 30 years of experience in his field. So for our fabulous readers who are craving a cheeky treat, check out the recipe below!
RECIPE: Blueberry and Passionfruit Panna Cotta
- 600 ml good quality pure cream
- 200 ml good quality full cream milk
- 70 grams caster sugar
- 5 gelatine leaves (McKenzie’s brand)
- 5 grams vanilla bean paste
- 5 grams icing sugar
- Punnet of blueberries
- Pulp of 3 passionfruit
- Combine pure cream, milk, caster sugar and vanilla bean paste in a saucepan and bring to the boil.
- In a separate bowl, soak the gelatine leaves in cold water for 5 minutes. Once soaked, squeeze out any excess water from the gelatine leaves and add them to the cream mix in the saucepan. Whisk to dissolve gelatine, then remove from the heat.
- In four glasses, pour in the mixture to halfway of the glass and set in fridge. The other half of the cream mixture should be left aside as this will be used later.
- Cut 2 passionfruit in half and spoon out pulp into a small bowl, along with 40 grams of blueberries and 5 grams icing sugar. Mix well.
- Once panna cotta has set in the fridge, divide fruit mixture evenly into the 4 glasses. Then top each glass with the rest of the cream mixture saved previously. Place glasses back in the fridge for 2 hours before serving.
- Garnish with leftover blueberries and passionfruit and a small sprig of fresh mint.