Vanilla bean & passionfruit panacotta
This is my first dessert entry. I love making desserts but they are often not suitable for children. However panacotta is agreat option which can be created with many different flavours.
A dessert meaning ‘cooked cream’, this favourite is easy to make and light to eat.
300ml thickened cream
1 cup of milk
140g of canned passionfruit syrup (or fresh if available)
3 teaspoons of gelatine
3 tablespoons of water
1 teaspoon of vanilla bean
3 tablespoons of Natvia 100% natural sweetener (option to use castor sugar if you wish or no sugar at all)
1 punnet of blueberries (option to use frozen berries if you wish as much more economical)
Lightly grease 6 muffin moulds.
Combine milk, cream, vanilla bean and sweetener in a pan and heat on low heat until warm. Pour into a heat proof jug and add half the passionfruit syrup. Rest until cool.
Place the water and gelatine into a heatproof bowl. Place the bowl into a small pan of boiling water. Leave until gelatine has heated through and stir. Cool slightly then add to cream mixture.
Divide mixture into 6 moulds and refrigerate for 4 hours.
To serve insert a small knife down the inside of each mould, then gently turn onto plate.
Serve with fresh berries & drizzle remaining syrup over each portion.
Note: If you want your dish to look a little fancy for your servings to adults, you can set the mixture in wine glasses instead. Then just add your fresh fruit on top.