A delicate lemon panna cotta with passion fruit curd, straight from the jar. The velvety smooth curd pairs well with the lemony panna cotta.
Passion Fruit is really a fruit that does not make an effort to be noticed, at least not with it’s outer shell. Inside it is a different story. The seeds ‘swim’ in a kind of thin jelly substance and you can just eat it out of the fruit with a spoon. Those seeds travel down your throat with the a velvety softness. This particular store-bought Passion Fruit Curd does not contain the seeds; it’s ultimately smooth.
By the way, I am not paid to say this, its just a product I like and I wanted to add it to a recipe in the straight form. I think serving the curd with a lemon panna cotta is a lovely combination.
One of my weaknesses is that I am attracted to businesses with funny catching names, like Rare Bird Preserves, Fat Toad Farm, Dancing Cow Farm. I just picture a bunch of happy cows, dancing in the fields, making buttermilk as they go. I’ve often been accused of thinking in pictures. There are so many of these names that I can go on for a long time, but that would be boring and I am sure you’ll get my drift.
OK, back to the recipe.
I used skimmed milk (1%) and only 1/2 cup of heavy cream, the rest is half and half. The panna cotta is just a little lighter, but didn’t lose any of its creaminess. I like the sight of the vanilla speckles and feel free to add as much of the passion fruit curd as you like. A simple recipe that you can make in less than an hour, but you’ll need to wait until it is cool.
Lemon Panna Cotta with Passion Fruit Curd
- 1 cup skimmed milk
- 2 tablespoons gelatin powder
- 2 cups half and half
- 1/2 cup heavy whipping cream
- 1/2 cup sugar
- 1 vanilla bean
- 1 lemon
- 3 teaspoons passion fruit curd
- Wash the lemon and use a paring knife or lemon peeler to make strips of the skin of the lemon
- Sprinkle the gelatin powder in 1/2 cup of milk. Allow to soften for about 15 minutes.
- Combine rest of milk, half and half, cream, sugar and most of the lemon peel in a saucepan. Scrape the vanilla seeds from the vanilla bean, add to the saucepan and add bean as well. Bring to a simmer and whisk until sugar dissolves. Take from the heat and let it rest for about 10 minutes, allowing the flavors of the lemon and vanilla to seep into the milk/cream mixture.
- Bring it back to a simmer and add the gelatin mixture, whisking until dissolved. Strain milk/cream mixture and divide over 8 small bowls or ramekins.
- Chill in the refrigerator until set for about 8 hours or overnight.
- When ready to serve, take panna cotta out of the bowls, you may need a small sharp knife to cut around the edges. Place each panna cotta upside down on a small plate and decorate with a few strips of lemon peel.
- Serve with a few teaspoons of passion fruit curd.