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Vanilla Panna Cotta With Passion Fruit and Honeycomb

Serves 6-8

  • 3 leaves – gold strength gelatin
  • 2 vanilla beans, split and seeds scraped
  • 250ml milk
  • 400mls pouring cream
  • 140g caster sugar
  • 4 fresh passion fruits
  • 2 tablespoons caster sugar
  • 4 tablespoons water
  • ¼ cup chocolate honeycomb, crumbled

 


For the Panna Cottas, place gelatin sheets in a bowl of cold water for a few minutes until softened.

Meanwhile heat milk, vanilla and cream in a medium saucepan until just below simmering point. Stir through sugar until dissolved. Whisk in softened gelatin and strain mixture though a sieve.

Pour mixture into dariole moulds and leave to set in the fridge for minimum 4 hours -  preferably overnight.

For the passion fruit syrup – scrape passion pulp into a small saucepan. Add water and sugar to the same pot and heat for 2-3 minutes until sugar has dissolved.

Turn Panna Cottas out by placing dariole mould into a dish of hot water for 30 seconds to help loosen them. Serve them with passion fruit syrup and crushed honeycomb over the top.

Vanilla Panna Cotta with Passion Fruit and Honeycomb

Gold leaf gelatin comes in thin rectangular sheets and is available in packs of 10-15. It is a quality product and can be found at all fine food stores, delis and markets. Stockists in Melbourne include; Essential Ingredient (Prahran Market) and Simon Johnston Purveyor (Toorak).  


 
Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!