Vanilla Panna Cotta and Passionfruit Syrup

Wow its been a busy week! I've got loads of recipes from the weekend to post still, just don't know where the time has gone. I made these little babies to have for dessert on Sunday night. Oh were they yummy!

Vanilla Panna Cotta

3 gelatine leaves

250ml milk

250ml double cream

1 vanilla pod, split length ways, seeds scraped out

25g sugar

Soak the gelatine leaves in a little cold water until soft.

Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard (I dried mine off and added it to my sugar bowl!)

Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.

Divide the mixture among four ramekins and leave to cool. Place in the fridge for at least an hour, until set.

Serves 4

Something For The Weekend - BBC Website

Being the passionfruit fiend that I am and with the little purple fruits in such plentiful supply I decided not to follow all of Simon's recipe for the panna cotta as detailed in the link above and instead made a syrup I had spied in a cook book. I was in passionfruit heaven ;0)

Passionfruit Syrup

240g passionfruit seeds and pulp

125g sugar

75ml water

Place the ingredients together in a saucepan and boil until the liquid becomes a syrup. Allow 10-15 mins for it to reduce adequately.

Leave to cool. It is ready to use when it has reached room temp (if you can wait that long - it was a bit of a stretch for me I had to admit!). If it should thicken, simply reheat until it softens again to a liquid. Serve as a topping for panna cotta.

Makes enough for 4 panna cotta's with left overs (very good on ice cream too!)

The Italian Cookery Course

If you ever need to sweep somebody off their feet, I highly recommend trying this combo of panna cotta and passionfruit syrup. Good luck!