Passionfruit Pannacotta

Updated: 9 April 2014 | Author: Bulla Dairy Foods

Italian passion

Method (Stove top)

  1. Combine the Bulla Crème Fraiche, Bulla Pure Cream, sugar and vanilla in a saucepan and stirring constantly over a low heat. (Do not boil)
  2. Sprinkle the gelatine over the hot water and dissolve.
  3. Whisk the gelatine into the cream mixture and heat stirring until well combined. Stir in the passionfruit pulp
  4. Pour the mixture into 4 x ½ cup greased non-metallic moulds, cover and refrigerate 3 -4 hours.

Coulis:

  1. Combine the passionfruit pulp, water and sugar in a medium saucepan and heat stirring until mixture boils, simmer 4 minutes remove and cool completely. Use as required.

To Serve:

  1. Unmold Pannacotta onto individual serving plates and serve drizzled with passionfruit coulis and a dollop of Bulla Crème Fraiche and Garnish with Mint Leaves.

 

 

Passionfruit Pannacotta

Ingredients (serves 4)

Coulis

  • 100ml passionfruit pulp
  • 200ml water
  • 1 cup castor sugar

 

Mango or raspberry may be used as an alternative to passionfruit.

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