Yogurt Pannacota with Passionfruit Syrup
Ingredients:
300 ml pouring cream
260 gm (270ml) natural yogurt
4 Tbsp honey
2 3/4 titanium strength gelatine leaves (approx. 3 3/4 tsp of powdered
gelatine) softened in cold water
Seeds from 1 vanilla pod
PASSIONFRUIT SYRUP
4 passionfruit, pulp only (or canned)
50 gm castor (berry) sugar
Juice from 1/2 lime
1/4 cup water
Special equipment: 150-200 ml Dariole or panna cotta moulds
Preparation:
Very lighlty grease the dariole moulds with a little vegetable oil on a
paper towel.
Whisk the cream and yogurt together in a large bowl until smooth. Set aside.
Bring honey and vanilla seeds to a simmer in a small saucepan. Squeeze
excess water from gelatine and add it to the honey -- stir to dissolve.
Stir honey mixture through the yogurt mixture, then divide among four
lightly greased dariole moulds. Refrigerate until set (4-5 hours - or even
overnight).
Make the passionfruit syrup. Combine ingredients together in a small
saucepan. Simmer over a medium heat for about 10 minutes or until the liquid
becomes syrupy. Set aside to cool.
Just before serving, dip bases of panna cotta moulds in warm water for a few
seconds, turn out onto serving plates and spoon on the passionfruit syrup.
Serve immediately.
Prettypinkbutterfly
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