- Serves: 8
- Cook Time: 35 minutes
- Prep Time: 30 minutes plus 2 hrs to set
- Effort: medium
- 2 tbsp cold water
- 11 g powdered gelatine
- 900 ml single cream
- 2 sprigs lavender
- 75 g caster sugar
For the passion fruit curd
- 60 g butter
- 115 g caster sugar
- 2 egg yolks
- 1 lemons, grated zest and juice
- 4 passion fruit
1. Lightly oil the inside of 8 individual moulds and leave upside down on kitchen paper to allow excess oil to drain out.
2. Measure the cold water into a small container and sprinkle the gelatine over evenly. Set aside.
3. Measure the cream in a saucepan with the lavender and gently heat until very hot, then set aside to allow the lavender to infuse for as long as possible.
4. Add the sugar, return to the hob and bring the cream to scalding point (just below boiling point), stirring to dissolve the sugar.
5. Remove from the heat, cool very slightly. Add the soaked gelatine and stir to dissolve. Strain into a jug and divide between the moulds and leave to set in the fridge.
6. To make the passion fruit curd, put the butter and sugar in a heatproof bowl over a pan of simmering water and stir until the butter has melted.
7. Mix in the yolks and lemon zest and juice, and continue to simmer, stirring regularly, for about 25 minutes until the mixture has thickened.
8. Using a teaspoon, scoop out the flesh and seeds from the passion fruits in to a bowl and mix with the lemon curd.
9. To serve, use your index finger to gently pull each panna cotta from the side of the mould, then turn each one out onto a serving plate. Spoon a little of the passion fruit curd around each panna cotta and serve.
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