- 550ml whipping cream
- 400ml milk
- 550ml passion fruit puree
- 200g caster sugar
- 5 leafs gelatine, soaked
passionfruit pann a cotta
peter Jackson
3rd November 2011
passionfruit pann a cotta
another dessert on the brasserie menu when i first started at kings rhodes, we fiished with passionfruit jelly with a few of theseeds in it and a passion fruit sorbet and either shortbread or passionfruit madelines
Ingredients
Method
Boil milk, cream, sugar.
Add the gelatine.
Add the puree, cool and set in glasses.
For the jelly 200ml passionfruit juice, some seeds reserved.
200ml water
50g sugar
2 leafs gelatine
WArm the puree juice water and sugar, add gelatine and pass. allow to cool and layer on top of panna cotta
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
