I first tried a panna cotta at the menu tasting before our wedding. I thought it was magic. Creamy and lightly flavoured with passionfruit and mango. It was the one thing I insisted on having on the menu.
On the night of the wedding, we were frantically busy, trying to meet and forge a meaningful memory with all of our 230 guests. I watched the waiters closely, and as they bought out the desserts I rushed backed to the table, stuffed a few generous mouthfuls in and continued on my merry way. There was no way I was missing out on panna cotta.
I’ve been making panna cottas at home ever since. They are a fabulous make-ahead dessert. They refrigerate well and look impressive served with colourful and tart berries. In the summer, I make a simple salsa of summer fruit; berries, peaches, mangoes and pineapple, which perfectly complements the sweet creaminess of the panna cotta. This is fabulous served with a simple berry puree or compote.
Serve these in moulds or ramekins, or if you have neither tea cups work a treat and look super cute.
- 1 1/2 cups (375ml) cream
- 1 1/2 cups (375ml) milk
- 1/2 vanilla bean
- 1/2 cup (115g) caster sugar
- 2 1/2 teaspoons gelatine powder
- 1.5 cups fruit cut into small cubes berries(1 used, strawberries, kiwifruit, mango and blackberries)
- 1 tbsp. icing sugar (if your fruits are tart)
- squeeze of lime
- 1 small tin of passionfruit syrup
- 1 tsp. vanilla extract