Tropical Panna Cotta
Ingredients
300 grams cream
100 grams buttermilk
70 grams sugar
1 tsp. vanilla
70 grams passion fruit coulis
1.5 gelatine leaves
2 lime, zested, juiced
Instructions
STEP 1/4
Lightly oil the dariole moulds.
Lift the Cooking Chef head and fit the heat shield.
Fit the Creaming Beater to the machine.
STEP 2/4
Attach the Cooking Chef bowl to the machine.
Add Ingredients 1 (cream, buttermilk, sugar,vanilla) into the Cooking Chef bowl.
Heat at 104ºC for 2 minutes until boiling.
STEP 3/4
Add Ingredients 2 (gelatine, coulis, lime) to the bowl.
Stir for 3 minutes.
Leave to cool.
Transfer contents of Cooking Chef bowl to the lightly oiled dariole moulds.
Chill in the fridge for 4 hours.
Turn out the panna cottas onto 4 serving plates.
Serve.
STEP 4/4
Garnish with coulis, gelatine leaves and lime juice.
Tropical Panna Cotta
Ingredients
300 grams cream
100 grams buttermilk
70 grams sugar
1 tsp. vanilla
70 grams passion fruit coulis
1.5 gelatine leaves
2 lime, zested, juiced
Instructions
STEP 1/4
Lightly oil the dariole moulds.
Lift the Cooking Chef head and fit the heat shield.
Fit the Creaming Beater to the machine.
STEP 2/4
Attach the Cooking Chef bowl to the machine.
Add Ingredients 1 (cream, buttermilk, sugar,vanilla) into the Cooking Chef bowl.
Heat at 104ºC for 2 minutes until boiling.
STEP 3/4
Add Ingredients 2 (gelatine, coulis, lime) to the bowl.
Stir for 3 minutes.
Leave to cool.
Transfer contents of Cooking Chef bowl to the lightly oiled dariole moulds.
Chill in the fridge for 4 hours.
Turn out the panna cottas onto 4 serving plates.
Serve.
STEP 4/4
Garnish with coulis, gelatine leaves and lime juice.