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Gourmet dish: panna cotta with passion fruit
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Ingredients
Directions
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Additional requirements: 4 small straight dishes (125 ml content), coarse grater and a piece of cardboard with a large star cut out.
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Make in advance: Grease the dishes.
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Soak the gelatine in cold water for 5 minutes.
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Cut the vanilla pod open lengthwise.
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Bring half the whipped cream with the sugar and the vanilla pod in a pan.
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Dissolve the sugar while stirring and let the cream simmer for 3-5 minutes.
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Remove the vanilla pod, scrape out the black marrow and stir it through the warm cream.
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Remove the pan with cream from the heat.
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Squeeze the gelatine well and dissolve the leaves in the hot cream mixture while stirring.
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Put the pan in a bowl of cold water and let the mixture cool down until it becomes jelly-like.
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In a bowl, whisk the rest of the cream and spat this cream through the cooled cream mixture.
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Scoop the cream mixture into the dishes, smooth the top and let the panna cotta in the fridge firm in 1-2 hours.
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Grate the chocolate on a coarse grater.
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Place the piece of cardboard on a flat plate and sprinkle the chocolate in the star (keep some chocolate grater behind for the garnish).
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Carefully remove the cardboard.
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Do this with the other signs.
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Just in advance: Hold the dishes for 1-2 seconds in a container with hot water.
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Detach the edge of the panna cotta with a finger from the dish.
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Put a plate inverted on the dish, turn them together and let the panna cotta slide on the plate.
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Place a thin spatula or palette knife underneath and carefully place the panna cotta on a plate in the middle of the chocolate star.
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Do this with the other.
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Halve the passion fruit and spoon the pulp with seeds over the panna cotta.
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Spray a generous amount of whipped cream and sprinkle a bit of chocolate over it.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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