recipes
Coconut Panna Cotta & Passionfruit Jelly
A delicious combination of "tangy" and "creamy" makes a lovely light dessert.
serves 8
20 min prep
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ingredients
| Jelly Layer 170g can John West Passionfruit Pulp in Syrup 2 tablespoons icing sugar 2 teaspoons powdered gelatine ¼ cup boiling water Creamy Layer 400ml coconut milk ½ cup cream 2 tablespoons caster sugar 3 teaspoons powdered gelatine |
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instructions
step 1
In a medium bowl gradually blend John West Passionfruit into icing sugar. Sprinkle gelatine over ¼ cup boiling water and stir until dissolved. Add to passionfruit mixture and pour into 8 x ½ cup jelly moulds and refrigerate until set.
step 2
In a small saucepan heat coconut milk, cream, caster sugar and 2 tablespoons gelatine until gelatine and sugar are dissolved, DO NOT BOIL. Remove from heat and set aside to cool. Pour over set passionfruit jellies and refrigerate until set (at least 6 hours).
step 3
Just before serving dip the moulds quickly into a small bowl of hot water; invert onto serving plates and serve.
recipe tip
This dessert can be served with sliced banana or mango.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 933kJ (223Cal) | 897kJ (214Cal) |
| Protein | 3.1g | 3.0g |
| Fat - Total | 17.1g | 16.4g |
| - Saturated | 13.5g | 13.0g |
| Carbohydrate | 13.9g | 13.4g |
| - Sugars | 12.5g | 12.0g |
| Dietary Fibre | 1.6g | 1.5g |
| Sodium | 25mg | 24mg |
| Potassium | 162mg | 156mg |
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Coconut Panna Cotta & Passionfruit Jelly
Coconut Panna Cotta & Passionfruit Jelly
A delicious combination of "tangy" and "creamy" makes a lovely light dessert.
ingredients
Jelly Layer
170g can John West Passionfruit Pulp in Syrup
2 tablespoons icing sugar
2 teaspoons powdered gelatine
¼ cup boiling water
Creamy Layer
400ml coconut milk
½ cup cream
2 tablespoons caster sugar
3 teaspoons powdered gelatine
instructions
step 1
In a medium bowl gradually blend John West Passionfruit into icing sugar. Sprinkle gelatine over ¼ cup boiling water and stir until dissolved. Add to passionfruit mixture and pour into 8 x ½ cup jelly moulds and refrigerate until set.
step 2
In a small saucepan heat coconut milk, cream, caster sugar and 2 tablespoons gelatine until gelatine and sugar are dissolved, DO NOT BOIL. Remove from heat and set aside to cool. Pour over set passionfruit jellies and refrigerate until set (at least 6 hours).
step 3
Just before serving dip the moulds quickly into a small bowl of hot water; invert onto serving plates and serve.
serves 8 20 min prep recipe tip
This dessert can be served with sliced banana or mango.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au