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Passion fruit & coconut panna cotta

Passion fruit & coconut panna cotta

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(2 ratings)

Prep: 5 mins Cook: 10 mins Plus setting

Moderately easy

Makes 4
These elegant make-ahead desserts are ideal for a stress-free finale to a smart dinner

Nutrition and extra info

Nutrition

  • kcalories706
  • fat54g
  • saturates35g
  • carbs51g
  • sugars51g
  • fibre2g
  • protein7g
  • salt0.1g
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Ingredients

  • 12 ripe and wrinkly passion fruit
  • 300ml pot double cream
  • 160ml pack coconut cream
  • 140g caster sugar
  • juice ½ lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 12g sachet powdered gelatine

    Gelatine

    jell-ah-teen

    A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…

  • 2 tbsp icing sugar

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Method

  1. Halve 6 of the passion fruit and scoop out the pulp into a saucepan. Add the cream, coconut cream, caster sugar and lemon juice, heat everything together, then gently boil, stirring until the sugar has dissolved. When the cream is just simmering, scoop out about 100ml into a small bowl and scatter over the gelatine. Stir until dissolved, stir back into the saucepan, then take off the heat. Press through a sieve into a jug, then pour the mixture into 4 individual mini pudding basins. Leave to set in the fridge for at least 4 hrs until completely set.

  2. Meanwhile, halve and scoop the rest of the passion fruit through a sieve into a bowl. Mix to sweeten with the icing sugar, add 1 tbsp of the seeds from the sieve back into the sauce, then stir to mix. Can be made up to 2 days in advance and chilled.

  3. To serve, briefly dip the panna cotta moulds into hot water until they just loosen at the sides, then invert onto serving plates. Spoon the sauce around the plates and serve.

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Comments, questions and tips

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Comments (5)

hilaryys's picture
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Delicious! I had no trouble with this recipe at all - once I'd got over the fact that I couldn't get hold of powdered gelatine (online shopping!) and had to use leaf gelatine - 3 sheets seem to have set it perfectly - not too solid at all and no nasty aftertaste. I was really impressed that, even with my not very ripe passion fruit (online shopping again!), there was a delicious tart/perfumed flavour of passion fruit - I could have done with more coconut but my other half wouldn't have wanted more. Just one other thing - when it says dip "briefly" in hot water, it really does mean briefly - I almost melted one of mine but not paying enough attention, but they had only been in the fridge a scant 4 hours at the time.

jama1265's picture

I agree with the above two comments, there is was too much gelatine in this recipe, the panna cotta is quite solid and leaves a metallic taste in your mouth.

All I can say is I'm glad I tasted it before my dinner party and had time to make another dessert.

Jane, Australia

lozenge's picture
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Followed the recipe but it set far too solid, not great in flavour either, a big disappointment frankly

dieselgirl44's picture

Creamed coconut comes in a thick block and would be too thick, i think the recipe suggest coconut cream in the sense of more of a coconut milk . . . hope this helps x

rosie166's picture

Made this and it was too thick! Can I just check is this really 160ml pack of creamed coconut (the sort used in asian cooking) - it seems an awful lot?

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