Panna Cotta with Passionfruit Jelly & Sesame Sable
Pour 600ml heavy cream into a saucepan
1
Add 350ml of full fat milk
2
Bloom 1 tbsp of gelatin in water. Leave for 5-10mins
3
Slice 1 vanilla bean lengtheise and scoop out the inside. Also add the bean husk into the pan.
4
Add 1 tsp of vanilla paste (can be substituted by vanilla essence)
5
Measure 150g of caster sugar
6
Place saucepan over medium-low heat and add the sugar
7
Stir frequently
8
Monitor until mixture reaches around 60-65C
9
Stir in the bloomed gelatin until fully dissolved (ensure there are no clumps!!)
10
Prepare 13 ramekins. Spoon approx 1 cup of mixture into each
11
Place in the fridge to set!
12
Remove the pulp of 6 Passionfruits. Also bloom 1tbsp of gelatin in 3tbsp of water
13
Blend to extract juice from pulp
14
Sieve juice through fine mesh to remove seeds
15
Dissolve 2 tsp of honey in water and sweeten as desired (I used 6tsp of honey water)
16
Microwave the juice for 30s till warm. Stir in the bloomed gelatin.
17
Spoon 2 tbsp of passionfruit jelly atop the Panna Cotta. Place in fridge to set.
18
70g of egg yolk for the sable cookie
19
Cream 160g of softened butter and 140g of caster sugar. Once pale yellow and fluffy add the egg yolks
20
Add 220g of sifted all purpose flour and 1tsp baking powder.
21
2 tbsp of black sesame seeds and 1tbsp of white sesame seeds
22
Mix until just combined
23
Wrap in baking paper and refrigerate for 3-6 hours
24
Remove from fridge and roll out dough on floured surface with floured pin
25
Cut into circles and bake at 160C for 13-15 minutes
26
Assemble each panna cotta with sesame sable
27
Garnish with cut fruits (strawberries and pomegranate)
28
Bon appetit! (texture: straight from the fridge)
29
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