Creamy and sweet, but surprisingly light and tangy, this summer’s dessert is just what you need after all the Valentine’s chocolate! Go ahead, try our Granadilla Pannacotta Recipe!
250 ml milk
300 ml thickened cream
½ vanilla bean, split
75 g caster-sugar
2 teaspoons gelatine
2 tablespoons water
80 ml sieved passion-fruit juice
2 passion-fruit, extra
Combine milk, cream, vanilla bean, sugar and gelatine in a medium pan over a low heat. Stir until the gelatine is dissolved (do not boil).
Strain cream mixture into a jug, discard bean, stir in passion-fruit juice, and cool.
Pour cream mixture into moulds. Cover and refrigerate for about 6 hours or until set.
Invert pannacotta on a plate and drizzle with extra passion-fruit pulp.
Enjoy with a glass of 2017 Leopard’s Leap Chenin Blanc!
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