Lychee & passion fruit panna cottas

Lychee & passion fruit panna cottas

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Cooking time

Prep: 15 mins plus 4 hrs chilling (no cook)

Skill level

Moderately easy

Servings

Serves 6

This creamy set dessert comes with a tropical jelly topping. Make sure you keep your measurements precise to get the right consistency

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
494
protein
4g
carbs
36g
fat
37g
saturates
23g
fibre
1g
sugar
33g
salt
0.1g

Ingredients

  • 400ml double cream
  • 100ml milk
  • 60g golden caster sugar
  • 1 tsp vanilla paste
  • 125g peeled and stoned lychees, plus extra whole fruits to garnish
  • 5 sheets gelatine
  • 6 tbsp passion fruit, orange or lemon curd
  • 2 ripe passion fruits, flesh scooped out, to serve

For the passion fruit jelly

  • 200ml strained passion fruit juice, plus 2 tbsp seeds (see tip, below)
  • 40g golden caster sugar
  • 2 sheets gelatine

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Method

  1. Make the passion fruit jelly first. 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. Add the gelatine and stir until it melts, then stir in the passion fruit seeds. Pour into 6 dariole moulds, or a similar container that can be turned out. Chill for 1 hr or until firmly set.
  2. Purée the cream, milk, sugar, vanilla paste and lychees in a food processor or a blender. Sieve and pour into a saucepan. While it’s 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.
  3. When ready to serve, pour boiling water into a bowl. Dip sides of each mould into the water, holding it in for a second. 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.

Recipe from Good Food magazine, January 2014

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