Directions:
- Combine the gelatine and 100ml of the milk in a bowl and leave for 10 minutes.
- Put the remaining milk, the cream, sugar, zest, vanilla pod and seeds in a heavy-based pan, and bring to the boil. Take off the heat, mix in the gelatine and milk and whisk to dissolve. Cool to room temperature, then strain into a jug and pour into 2 glasses or dariole moulds. Cover and chill for a minimum of 5 hours, or overnight.
- In a small saucepan, cook the extra 2 tablespoons of sugar and the seeds and juice from the passion fruit for 2 minutes until syrupy. Remove from the heat and allow to cool.
- Serve the panna cottas in their glasses with the sauce spooned over the top. Alternatively, turn them out onto a plate (dip the dariole moulds into a bowl of boiling water for 30 seconds to loosen before turning out) and serve with the passion fruit sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 288.85 Kcal (1209 kJ) | ||
| Calories from fat | 148.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.5g | 25% | |
|---|---|---|---|
| Cholesterol | 52.95mg | 18% | |
| Sodium | 109.83mg | 5% | |
| Potassium | 341.39mg | 7% | |
| Total Carbs | 25.68g | 9% | |
| Sugars | 19.88g | 80% | |
| Protein | 11.47g | 23% | |
| Vitamin C | 1.4mg | 2% | |
| Calcium | 273.6mg | 27% | |
| Amount Per 100 g | |||
| Calories | 109.64 Kcal (459 kJ) | ||
| Calories from fat | 56.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.26g | 25% | |
|---|---|---|---|
| Cholesterol | 20.1mg | 18% | |
| Sodium | 41.69mg | 5% | |
| Potassium | 129.58mg | 7% | |
| Total Carbs | 9.75g | 9% | |
| Sugars | 7.55g | 80% | |
| Protein | 4.35g | 23% | |
| Vitamin C | 0.5mg | 2% | |
| Calcium | 103.8mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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