Updated: Oct 23, 2021
I'm lucky enough to have passionfruit growing in the garden. They flourish about twice a year. This year we have a bumper crop so I'm trying to think of recipes to make good use of them. Try this recipe some lazy weekend, when you have some time on your hands. It would be nice to have if you had friends come around for brunch. You will need to make the panna cottas the night before or start them early to allow for them to set.
Each recipe element is super easy to make, just takes a bit of time to bring them all together. The panna cotta recipe is my brother's, it's such a crowd pleasure. I've made it previously with a little berry and crème de cassis compote. Yummo.
My at home taste tester doesn't take sugar anymore and he often misses out on the sweeter things in life. So I made this recipe's components with stevia. I have to say I didn't think it would taste as good but you wouldn't know the difference. I'll put the quantities for real sugar and sweetener below so that you can choose.
Serves 4 (you'll have lots of curd & granola left for other tasty treats)
Panna Cotta Ingredients
150ml full fat milk
60g caster sugar or 40g stevia
1 tbsp. vanilla bean extract or 1 vanilla bean pod with the seeds extracted
3 sheets gelatin
1 tbsp. coconut oil to grease your ramekins with
4 large egg yolks
juice half lime
Curd of 6 medium passionfruit
130g caster sugar or 110g stevia
6 tbsp. room temperature unsalted butter
130g paleo mix
65g cranberries and chopped mango
65g mixed chopped nuts
1 tbsp. vanilla bean extract
40g coconut oil, melted
80g malt rice syrup
1 tsp. allspice
2 egg whites
Garnish with berries and some mint
Start with the panna cotta. Pop the gelatin sheets in a bowl of hot water and allow to soften. Prepare 4 ramekins by greasing with a little coconut oil this is so that it is easy to remove the panna cottas once set.
In a saucepan, heat the milk, cream, sugar and vanilla. You don't want to let the mixture boil, keep at a simmer for 10 minutes or so making sure that the sugar is dissolved.
Drain the gelatin and tear into pieces, add to the milk mixture, stir and allow to simmer for another 5 minutes.
Distribute the milky mixture evenly into the ramekins. Allow to cool slightly and then place in the fridge for a couple of hours to set or overnight.
To make the curd, fill a saucepan about 2/3 the way with water. In a large bowl add the eggs, lime, sugar and passionfruit and place over the saucepan and heat on medium. Make sure the bowl isn't touching the water. Keep stirring constantly for 10 minutes. If it gets too hot, it will curdle. Slowly add 1 tbsp. butter at a time and stir through until melted. Continue with the remaining butter. Keep stirring until the mixture is starting to thicken. Take the bowl off the heat and allow to cool, cover and set in the fridge.
Pre-heat an oven to 150 degrees Celsius. In a large bowl mix all the dry ingredients. In a separate bowl mix the wet ingredients. Add the wet ingredients to the dry and stir through. Place a sheet of baking paper on a baking tray and spread the mixture evenly onto the tray and bake in the oven for 30-45 minutes. Keep an eye on it, you want it golden brown. It can turn quickly. Remove from the oven, resist the urge to mix it up.
Now is the time to bring all the ingredients together. Have a bowl of hot water at the ready. To unmold the panna cotta, hold the ramekin in the hot water, don't submerge. It's just to heat the container to make it easier to remove. You can go around the insides gently with a sharp knife. Give it a little shake. Put the plate that you are going to use over the top and quickly flip over with the ramekin bottom now facing the ceiling. Take a deep breath, say a prayer and try removing the panna cotta from the ramekin :-)
You can get fancy pants with the plating and paint some curd onto the plate. Decorate with the granola, fruit and mint.