Passion fruit jelly panna cotta

Despite my absolute LOVE for chocolate, I have to say this has a been a quite poor Easter for me. Finding chocolate Easter eggs is almost an impossible mission in Norway. And, when found, they cost more that what my love and addiction can afford. Making them is a distant dream too, once I don't have a stone that is cold enough to work with the chocolate. Anyways, I was planning to bake loads of Easter recipes and chocolaty desserts, but with the stores closed most of the time, my Easter holidays have been dedicated to a very well deserved and long rest. After all, who needs to hurry with chocolate recipes during Easter when you have absolutely the WHOLE year to enjoy one of the best flavors on Earth?

The naked truth!

Totally far from chocolate, but equally yummy, this panna cotta recipe was quite easy to make and definitely a must do on the (hopefully) warmer days to come. From Norway, Happy Easter to you all!

From here.

Serves 6

Jelly

2 tablespoons of water

1 tablespoon gelatin powder

4 passion fruit

112 g of caster sugar

300 ml of extra water

Panna cotta

2 tablespoons water

2 teaspoons gelatin powder

480 ml of single cream

47 g of icing sugar

1 vanilla bean, split and scraped

For the jelly, put the water in a bowl and sprinkle the gelatin over. Wait for about 5 minutes (or until the gelatin is absorbed by the water). Through a fine sieve, strain the passion fruit pulp. You will need around 60 ml. In a saucepan, place the sugar, juice and extra water over medium heat and stir until sugar is dissolved. Bring to boil and then simmer for 3 minutes. Add the gelatin mixture and cook, always stirring, for about 2 minutes. Pass this mixture through a sieve and divide between six cups or mold glasses (120 ml capacity). In case you want to unmold the dessert, remember to lightly grease the molds with neutral vegetable oil. Refrigerate for about 5 hours. 

For the panna cotta, place the water in a small bowl and sprinkle the gelatin over it. After 5 minutes, the gelatin should be absorbed by the water. Over medium heat, place the cream, sugar, vanilla bean and seeds to boil. Stir here and there, but allow the cream to boil. Add the gelatin and cook for about one minute, stirring until the gelatin is dissolved. Allow this mixture to cool to room temperature before pouring over the already firm passion fruit jelly. Refrigerate for another 4-5 hours. Before serving, use some of the passion fruit seeds for decoration on the unmolded panna cotta. If you plan to keep the panna cotta in the molds, you can use a little less gelatin powder on the creamy part - that it will make it taste even more divine!