Buttermilk panna cotta with passionfruit

Donna Hay


Serves 4

1 tsp gelatine powder
1 Tbsp water
1 cup pouring cream
1 cup buttermilk
1/2 cup icing sugar, sifted
1 tsp vanilla extract
1/2 cup store-bought passionfruit pulp in syrup*

Place the gelatine in a bowl, pour over the water and allow to stand for 5
minutes.

Place the cream, buttermilk, icing sugar and vanilla in a saucepan over
medium heat and bring to the boil.

Add the gelatine mixture and stir to dissolve.

Pour into a lightly greased 1 litre-capacity round dish.

Refrigerate for 6 hours or until firm. Remove from the fridge 5 minutes
before serving.

Remove from the mould onto a serving plate and pour the passionfruit pulp
over to serve.

* Passionfruit pulp in syrup can be bought from the supermarket.

--
Peter Lucas
Brisbane
Australia

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