2 tablespoons water
1 tablespoon gelatin powder (I only used ½ tbsp gelatin)
½ cup + 1 tablespoon (112g) caster sugar
1 ¼ cups (300ml) water, extra
2 tablespoons water
2 teaspoons gelatin powder (I only used 1 tsp gelatin)
2 cups (480ml) single or pouring cream
1/3 cup (47g) icing sugar, sifted
1 vanilla bean, split and scraped / 1 tsp Vanilla essence
- To make the Jelly, place the water in a small bowl and sprinkle over the gelatin. Stand for 5 minutes or until the gelatin absorbs the water. Strain the passion fruit pulp through a fine sieve – you should have approximately ¼ cup (60ml) juice.
- Place the juice, sugar and extra water in a saucepan over medium heat and stir until the sugar is dissolved. Bring to the boil and simmer for 3 minutes. Add the gelatin mixture and cook, stirring, for 1-2 minutes to dissolve the gelatin. Pass the mixture through a fine sieve and divide between six ½ cup (120ml) capacity molds/glasses (if you intend to unmold the dessert, lightly grease the molds). Refrigerate until set.
- To make the Panna Cotta: place the water in a small bowl and sprinkle over the gelatin. Stand for 5 minutes or until the gelatin absorbs the water. Place the cream in a saucepan over medium heat with the sugar, vanilla bean and seeds. Stir occasionally, allowing the cream to come to the boil. Add the gelatin and cook, stirring, for 1 minute or just until gelatin is dissolved. Pass mixture through a fine sieve and allow to cool to room temperature before pouring over the firm passion fruit jelly. Refrigerate until set.
- Serve in the glasses or unmold into plates.
To get slanting effect, hold the glasses in a slanting position with the help of an egg carton / ice tray / dessert bowls; then pour the jelly mix into glasses until half full. Allow to chill in slanting position until set. Then pour panna cotta mix and chill again.
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