Ingredienser

Panna Cotta:

5 dl heavy cream

0.5 dl caster sugar

2 st vanilla beans

50 g pandan leaves

1 st lemongrass stick

0.5 st grated lime zest

2 st gelatin sheet (standard sheets, double check on the package for usage, agar agar works fine too)

Passion puré:

6 st passion fruits

0.5 st lime juice

3 tbsp light brown muscovado sugar

Gör så här

Leave the gelatin leaves in cold water for at least 5 minutes.

Smach the lemongrass with the back of a knife a few times and cut it into smaller pieces. This helps more of the flavour out from the lemongrass.

Make a small cut alongside the vanilla beans and remove the vanilla paste inside (keep the shell/beans and add to cream together with the paste).

In a large saucepan add heavy cream, caster sugar, vanilla paste and beans, pandan leaves, lemongrass and lime zest. Bring everything slowly to a simmer under constant stirring.

Lift the gelatin out of the water and stir it into the cream so that it completely melts. Pour everything through a strainer into a large bowl so that you are left only with the liquid. Discard the ingredients left in the strainer. Let the cream cool to room temperature.

Meanwhile cut the passion fruits and remove the seeds and fruit from the passionshell with the help of a spoon. Add the seeds and fruit to a bowl together with the lemon juice and muscovado sugar. Stir with a whisk until the sugar has completely dissolved. Add the passion puré to a jar.

The liquid part will sink to the bottom and the puré part will float to the top, that is what you want to add on the top of the panna cotta. Distribute the cream in portion forms or glasses. Let the panna cotta solidify in the fridge for at least 5 hours.

Serve the panna cotta directly from the mold with the passion puré on top. Done, enjoy!

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