Passionfruit & Blackberry Panna Cotta

You are here:

Print to PDF

[X]

Print recipe

Passionfruit & Blackberry Panna Cotta

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

Ingredients

0 portion(s)

Panna Cotta

15 g Powder Gelatine
40 g water
500 g cream
90 g sugar
250 g Vanilla Yoghurt
1 tsp vanilla essence
3 tbsp passionfruit pulp

Sauce

100 g Blackberrys
50 g icing sugar
2 tbsp water

Add to shopping list

6

20min

Preparation 20min

Baking/Cooking
7

easy

Preparation
8

Recipe is created for
TM 5

Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Dessert

Recipe's preparation

Panna Cotta

Add water into a bowl & shake the geletine over the top, allow to soak while you prepare the panna cotta
Place cream, sugar, yoghurt, vanilla & passionfruit pulp into the TM bowl and mix for 8 mins / 90 degrees / speed 3
Add the soaked gelatine into the cream mixture and stir for 15 secs / speed 4
Divide the mixture into the moulds
Refridgerate for 3 - 4 hours until set.

Sauce

Add the fruit & icing sugar to the bowl & cook for 5 mins / 100 degrees / speed 2
Add water if the mixture is too thick
Strain through a sieve to remove any seeds
Turn out the panne cotta onto a plate & serve with sauce.
You can also use pretty glasses instead of moulds

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.