Festive Panna Cotta Cups
Made the night before, these panna cotta cups mean dessert is ready before Christmas Day begins. The creamy passionfruit panna cotta sets in the fridge overnight, then gets a finish of glossy passionfruit syrup, sweet mango and fresh blueberries. Cool and fresh, it's a lovely way to end an Australian Christmas lunch.
Ingredients
Passionfruit Panna Cotta:
- 1¼ cups (310ml) full cream milk
- 3 tsp powdered gelatine
- ⅓ cup (66g) caster sugar
- 1¾ cups (430ml) thickened cream
- ¼ cup (60ml) strained passionfruit pulp (without seeds)
- 1 tsp vanilla extract
Passionfruit Syrup:
- ½ cup (125ml) water
- ½ cup (100g) white sugar
- ½ cup (125ml) fresh passionfruit pulp (seeds reserved if desired)
To Serve:
- 1 ripe mango, diced
- ½ cup fresh blueberries
- Extra fresh passionfruit pulp, optional
Method
1. Pour the cold milk into a small saucepan and sprinkle the gelatine evenly over the surface. Allow to bloom for 5–7 minutes until softened and slightly wrinkled.
2. Place the saucepan over low heat and stir gently for 2–3 minutes until the gelatine has completely dissolved. Do not allow the mixture to simmer or boil.
3. Add the caster sugar and continue stirring until dissolved. Remove from the heat.
4. Pour in the thickened cream and vanilla extract, stirring until combined. Add the strained passionfruit pulp and mix thoroughly until smooth.
5. Pour the mixture through a fine-mesh strainer into a jug to remove any lumps. Divide evenly between 4 large serving glasses or ramekins.
6. Refrigerate for at least 6 hours, preferably overnight, until completely set.
7. Meanwhile, prepare the passionfruit syrup. Combine the water and white sugar in a small saucepan over medium heat. Stir until the sugar dissolves, then add the passionfruit pulp.
8. Bring to a gentle boil and cook for 1 minute. Remove from the heat and allow to cool completely before refrigerating.
9. Once the panna cottas have set, spoon the cooled passionfruit syrup evenly over each one, creating a glossy passionfruit layer.
10. Top with freshly diced mango and blueberries. Finish with a little extra passionfruit pulp if desired, and serve chilled.