Buttermilk Pannacotta with Passionfruit

Cool, creamy, sweet and slightly tangy from the buttermilk and passionfruit, with a crunch from the passionfruit seeds...

this pannacotta is quick and easy to make; the most time needed is for it to set in the fridge.








Pannacotta is an Italian dessert, made from cream, sugar and gelatine. It means cooked cream, which refers to the cream being heated before combined with the gelatine and allowed to set. It can be served in glasses, as I did, or allowed to set and then unmoulded to serve.

This variation uses whipping cream, as well as buttermilk which adds a tang to the dessert. I needed to make a dessert for 2 people and wanted to use up two things: buttermilk and passionfruit. This was perfect, as it was quick and easy, and not too heavy or sweet.

To make the passionfruit jelly for the bottom of the glass, combine the following in a saucepan:

100ml passionfruit puree
1 1/2 teaspoons sugar


Heat slowly, allowing the sugar to dissolve.

While the passionfruit and sugar are heating, sprinkle the gelatine over cold water, and leave to sit for 5 minutes:

1 1/2 tablespoons cold water
3/4 teaspoon powdered gelatine





When the sugar has dissolved, turn up the heat and allow the passionfruit mixture to warm up to body temperature. Set aside while you melt the gelatine. Heat the gelatine and water over a low heat until it has melted...DO NOT BOIL!

Immediately whisk the melted gelatine into the warm passionfruit.

Divide the jelly between 3 glasses and refrigerate while you make the buttermilk pannacotta.

In a heavy bottomed saucepan combine the following:

3/4 cup whipping cream
1/4 cup sugar

Heat slowly, allowing the sugar to dissolve before turning up the heat to scald the cream.





While the cream and sugar are heating, sprinkle the gelatine over cold water and leave it for 5 minutes:

2 tablespoons cold water
1 1/2 teaspoons powdered gelatine

When the cream is scalded, remove it from the heat. Melt the gelatine over a low heat. Immediately whisk the gelatine into the cream.

Stir in:

5 ounces buttermilk
1 teaspoon vanilla

Strain into a measuring jug.

Carefully pour the pannacotta over the set jelly, dividing it equally between the 3 glasses.





Return to the fridge and leave for 3 - 4 hours to set.

To serve, drizzle some more passionfruit puree over the top of each pannacotta. You can include a biscotti or cookie for crunch, add fresh raspberries or blackberries if they are in season or garnish with chocolate shavings and fresh mint.

• As this dessert involves working with gelatine, some tips to keep in mind...always add the melted (warm) gelatine to a hot or warm liquid, that way you avoid lumps, which form when the gelatine comes into contact with a cold liquid....Never boil the gelatine when melting it, or after adding it to your base liquid; this weakens it's ability to set the liquid....always allow the gelatine to soften in cold water before melting it over a low heat.
• To melt the gelatine, you can use a microwave, for between 20 - 40 seconds until it is melted and warm, not boiling. You can place your container in a shallow pan of simmering water and allow the heat from the water to melt it. You can also place the dish or pan directly onto a very low heat and allow it to melt slowly.
• The seeds from the passionfruit puree can be strained out if you like. Make sure you measure the puree after straining the seeds out.
• I always strain the pannacotta liquid before pouring it into the moulds, just in case there are any gelatine lumps. No one is perfect, and there is nothing worse than lumps of gelatine in a smooth and creamy dessert.
• This can be made up to 3 days ahead, cover the glasses with plastic wrap to prevent the custard from absorbing any odours that might be in your fridge.