Vanilla panna cotta with passion fruit drizzle and almond crunch Recipe

A simple vanilla panna cotta served with a tangy passion fruit sauce and almond crunch.

  • Preparation
    20mins
  • Cooking time
    15mins
  • Rest time
    2hrs
Rate this recipe
(33 votes) 3.3/5
Ingredients
Pour people
  • For the cream
  • Double cream : 500 ml
  • Caster sugar : 50 g
  • Gelatine leave(s) 2g : 2 whole
  • Vanilla pod(s) : 1 whole
  • For the sauce
  • Passion fruit(s) : 12 whole
  • Orange juice : 100 ml
  • Caster sugar : 50 g
  • Corn starch : 5 g
  • For the crumble
  • Ground almonds : 50 g
  • Unsalted butter : 50 g
  • Plain flour : 50 g
  • Caster sugar : 50 g
Method
  • ETAPE 1

    Preheat the oven to 180'C.

  • ETAPE 2

    Soak the gelatine leaves in cold water. Once softened, remove from the water.

  • ETAPE 3

    Cut the vanilla pod in half length ways. Use the point of a knife to scrape out the seeds.

  • ETAPE 4

    Mix the vanilla seeds into the cream. Bring the cream to the boil in a pan with 50g of sugar.

  • ETAPE 5

    Once the cream has come to the boil, stir in the softened gelatine and mix well.

  • ETAPE 6

    Pour the cream into glasses and leave to set in the fridge for at least 2 hours.

  • ETAPE 7

    Cut the passion fruits in half. Remove the seeds and the juice, place in a pan with the orange juice and 50g of sugar and simmer.

  • ETAPE 8

    Mix the cornflour with 5ml of cold water. Add to the passion fruit coulis and boil for 2 minutes, stirring continuously.

  • ETAPE 9

    Rub the softened butter into the ground almonds, 50g of sugar and the flour until the mixture resembles breadcrumbs. Spread the crumble on a baking tray and bake for 15 minutes.

  • ETAPE 10

    Serve the panna cotta coated with a drizzle of the passion fruit sauce and sprinkle some crumble over the top.

Chef's tip

«Make sure the panna cotta is left in the fridge long enough to set.»

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