Tropical Panna Cotta
Ingredients
- 300ml cream
- 100ml buttermilk
- 70g sugar
- 1 tsp vanilla
- 70ml passionfruit coulis
- 1.5 leaves gelatine
- 2 limes, zest and juice
Method
- To prepare, lightly oil each ramekin if you want to be able to turn out the panna cotta when serving.
- Lift the Cooking Chef head and fit the heat guard.
- Attach the Cooking Chef bowl to the machine and fit the creaming beater tool.
- Add the cream, buttermilk, sugar and vanilla into the bowl.
- Set the heat to 104°C for 2 minutes until boiling and then turn off the heat.
- Add the gelatine, passionfruit coulis and the lime juice.
- Stir on continuous for 3 minutes and then leave to cool.
- Pour the mixture into the prepared ramekins and leave to set in the fridge for 4 hours.
- Once set, place the panna cottas on plates and gently remove from the ramekins. Alternatively, you can serve the panna cottas in the ramekins.
- Serve with sliced fruits and top with extra coulis and lime zest, if desired.