- 12 ripe and wrinkly passion fruits
- 300ml pot double cream
- 160ml pack coconut cream
- 140g caster sugar
- juice ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 12g sachet powdered gelatine
A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…
- 2 tbsp icing sugar
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.
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.
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.
Passion fruit & mango foolTo make an easy no-cook dessert, peel and dice 2 mangoes and blitz half with the juice 1 lime. Stir into 500g natural yogurt with the juice 2 passion fruits. Spoon the remaining mango into 4 glasses, spoon over the yogurt mix and chill until ready to serve. Serves 4.