By Pip Sibley
CITRUS fruits are the jewels of winter and by happy coincidence passionfruit are in season now too! I grew up with a passion fruit vine in the back yard and as a result baulk at the price they go for. You’ll notice, though, the wrinkly sad little fruits have become smooth and purple and enticingly heavy.
Mandarins too are ready to go and such variety! I use afourer or honey murcott rather than the baggy skinned imperial (a better choice if using the zest) as their juice is richer in colour and yield. To those lucky people who HAVE passion fruit growing and have surplus … get in touch and I’ll make it worth your while!
CITRUS fruits are the jewels of winter and by happy coincidence passionfruit are in season now too! I grew up with a passion fruit vine in the back yard and as a result baulk at the price they go for. You’ll notice, though, the wrinkly sad little fruits have become smooth and purple and enticingly heavy.
Mandarins too are ready to go and such variety! I use afourer or honey murcott rather than the baggy skinned imperial (a better choice if using the zest) as their juice is richer in colour and yield. To those lucky people who HAVE passion fruit growing and have surplus … get in touch and I’ll make it worth your while!
VANILLA PANNA COTTA WITH PASSIONFRUIT AND MANDARIN
For the panna cotta you’ll need 8 x 125ml dariole moulds or you can set in serving glasses.
Ingredients
800ml thickened cream (35% fat)
250ml milk
160gm caster sugar
5 leaves Gold* strength gelatine soaked in very cold water
1 vanilla bean or 1 tablespoon vanilla bean paste (available at supermarkets - Heilala or Queen are good brands. Vanilla essence isn’t delicious.)
Method
Split and scrape the seeds from the vanilla bean and put into a saucepan with the cream, milk and sugar and bring to a simmer.
Squeeze the water from the gelatine and add to the mix. Stir over low heat until nearly back to a simmer.,
Remove from the heat and allow to cool, stirring often, for about 20 minutes. This will allow the gelatine to start doing its work and the vanilla seeds will remain suspended in the mix rather than dropping to the bottom.
If using plastic dariole moulds, give them a very light spritz of non-stick spray. No need for this if using metal moulds. Divide the mix into the moulds or serving glasses and refrigerate for at least 4 hours but preferably overnight.
For the garnish
4-5 bright orange, tight-skinned mandarins such as afourer or honey murcott
4-5 passion fruit
100gm caster sugar
100ml water
Squeeze 2-3 of the mandarins (you need 150ml juice) and warm in a small saucepan.
Put sugar and water in a medium size, very clean saucepan and bring to the boil without stirring until it starts to become golden. Swirl to even out the colouring and when a nice caramel colour pour in the warm juice and swirl until dissolved. Set aside to cool.
Peel the other mandarins and separate the segments. Remove as much of the pith as you can and drop into the caramel sauce. Halve the passion fruit and scoop out the pulp. Stir into the sauce and refrigerate until needed.
To serve
Dip the moulds into hot water and give them a little shake. Turn upside down onto serving plates then spoon over the fruit and caramel.
If using serving glasses just spoon fruit and caramel on top.
* Gold leaf gelatine is available at Coles and Woolies. Don’t be tempted to use powdered gelatine. It tastes like hoof!!
For the panna cotta you’ll need 8 x 125ml dariole moulds or you can set in serving glasses.
Ingredients
800ml thickened cream (35% fat)
250ml milk
160gm caster sugar
5 leaves Gold* strength gelatine soaked in very cold water
1 vanilla bean or 1 tablespoon vanilla bean paste (available at supermarkets - Heilala or Queen are good brands. Vanilla essence isn’t delicious.)
Method
Split and scrape the seeds from the vanilla bean and put into a saucepan with the cream, milk and sugar and bring to a simmer.
Squeeze the water from the gelatine and add to the mix. Stir over low heat until nearly back to a simmer.,
Remove from the heat and allow to cool, stirring often, for about 20 minutes. This will allow the gelatine to start doing its work and the vanilla seeds will remain suspended in the mix rather than dropping to the bottom.
If using plastic dariole moulds, give them a very light spritz of non-stick spray. No need for this if using metal moulds. Divide the mix into the moulds or serving glasses and refrigerate for at least 4 hours but preferably overnight.
For the garnish
4-5 bright orange, tight-skinned mandarins such as afourer or honey murcott
4-5 passion fruit
100gm caster sugar
100ml water
Squeeze 2-3 of the mandarins (you need 150ml juice) and warm in a small saucepan.
Put sugar and water in a medium size, very clean saucepan and bring to the boil without stirring until it starts to become golden. Swirl to even out the colouring and when a nice caramel colour pour in the warm juice and swirl until dissolved. Set aside to cool.
Peel the other mandarins and separate the segments. Remove as much of the pith as you can and drop into the caramel sauce. Halve the passion fruit and scoop out the pulp. Stir into the sauce and refrigerate until needed.
To serve
Dip the moulds into hot water and give them a little shake. Turn upside down onto serving plates then spoon over the fruit and caramel.
If using serving glasses just spoon fruit and caramel on top.
* Gold leaf gelatine is available at Coles and Woolies. Don’t be tempted to use powdered gelatine. It tastes like hoof!!