Passion Fruit Jelly Panna Cotta

Easter is around the corner, have you finalized your Easter menu?  Sundays are working days in this part of the world and no exception for Easter or Christmas! So we don’t have any big plans for Easter.... If you are looking for a quick and delicious dessert to include in your Easter menu this is an apt recipe.... You can serve this as an individual serving too :).... It will hardly take 15 minutes to prepare; just chill for a couple of hours and your dessert will be ready to serve! Since I was not planning to unmold the dessert I used less gelatin in both jelly and Panna cotta as Patricia suggested in the originalrecipe.And if you are searching for Indari Appam / Pesaha (Passover) Appam recipe here is the link for the recipe I posted last year… and of course Good Friday special Kanji and Payer recipe can also be found here if you are looking :D

On another note, after a long gap my Dutch Crunch Bread / Tiger Bread got featured on yesterday’s FoodbuzzTop 9 and thank you so much Foodbuzz team and to all who have buzzed for the post too :) You all made my day :)

Passion Fruit Jelly Panna Cotta

(Source ~ TechnicolorKitchen)

Cooking time -15 mints

Ready in 4 hours

Serves 6 to 8

Ingredients:

Jelly:
2 tablespoons water
1 tablespoon gelatin powder (I only used ½ tbsp gelatin)

4 passion fruit or ¼ cup (60ml) strained pulp
½ cup + 1 tablespoon (112g) caster sugar
1 ¼ cups (300ml) water, extra


Panna cotta:
2 tablespoons water
2 teaspoons gelatin powder (I only used 1 tsp gelatin)
2 cups (480ml) single or pouring cream
1/3 cup (47g) icing sugar, sifted
1 vanilla bean, split and scraped / 1 tsp Vanilla essence

Method:

• To make the Jelly, place the water in a small bowl and sprinkle over the gelatin. Stand for 5 minutes or until the gelatin absorbs the water. Strain the passion fruit pulp through a fine sieve – you should have approximately ¼ cup (60ml) juice.
• Place the juice, sugar and extra water in a saucepan over medium heat and stir until the sugar is dissolved. Bring to the boil and simmer for 3 minutes. Add the gelatin mixture and cook, stirring, for 1-2 minutes to dissolve the gelatin. Pass the mixture through a fine sieve and divide between six ½ cup (120ml) capacity molds/glasses (if you intend to unmold the dessert, lightly grease the molds). Refrigerate until set.
• To make the Panna Cotta: place the water in a small bowl and sprinkle over the gelatin. Stand for 5 minutes or until the gelatin absorbs the water. Place the cream in a saucepan over medium heat with the sugar, vanilla bean and seeds. Stir occasionally, allowing the cream to come to the boil. Add the gelatin and cook, stirring, for 1 minute or just until gelatin is dissolved. Pass mixture through a fine sieve and allow to cool to room temperature before pouring over the firm passion fruit jelly. Refrigerate until set.
• Serve in the glasses or unmold into plates.

Note:
To get slanting effect, hold the glasses in a slanting position with the help of an egg carton / ice tray / dessert bowls; then pour the jelly mix into glasses until half full. Allow to chill in slanting position until set. Then pour panna cotta mix and chill again.

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