Kirsten Tibballs may be the Queen of Chocolate, but her take on passionfruit panna cotta – which inspired the delicious flavour by the same name in the new Murray St Ice Creamery range by Bulla – makes her a certified princess.
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FOR THE PANNA COTTA:
400g thickened cream
35% fat 60g full cream (whole) milk
4g Heilala Vanilla Bean Paste
30g caster sugar
80g Callebaut white W2
7g gold gelatine sheets (3.5 individual sheets of any brand)
20ml passionfruit juice
FOR THE STRAWBERRY FAUX SORBET:
5g gold gelatine sheets (2.5 individual sheets of any brand)
316g strawberry puree (defrosted)
52g freeze-dried raspberries and freeze-dried strawberries combined
40g icing (confectioners’) sugar (sifted)
90g fresh cream 35% fat
FOR THE CRUMBLE:
110g unsalted butter, cold
110g demerara sugar (sub for raw sugar)
220g plain (all-purpose) flour
2g sea salt
FOR THE ASSEMBLY:
18 individual raspberries
18 individual baby mint leaves or micromint
METHOD
To make the panna cotta:
- Presoak the gelatine in a bowl of cold water.
- In a small saucepan, combine the milk, vanilla and sugar and bring to a simmer but don’t allow it to boil.
- Pour over the white chocolate and whisk by hand to combine, ensuring that all the chocolate has melted.
- Add in the pre-soaked gelatine and continue whisking to incorporate.
- Add the cream and passionfruit juice and combine. Divide the mix evenly between 6 dariole moulds or an alternate mould of a similar size.
- Place into the fridge for a minimum two hours to set, however they can sit for a couple of days before unmoulding your passionfruit panna cotta.
To make the strawberry faux sorbet:
- Presoak the gelatine in a bowl of cold water.
- In a small saucepan, gently heat the strawberry puree to 80°C. Remove from the heat and add in the pre-soaked gelatine and combine.
- Add in the remaining ingredients, stirring to combine using a spatula.
- Pour onto a tray lined with a Silpat mat, place into the freezer for approximately four hours or until frozen.
- Remove the mixture from the freezer, place into food processor and blitz until smooth.
- Place into a clean container and keep in the freezer until required.
To make the crumble:
- In the bowl of a stand mixer fitted with a paddle attachment, combine all the ingredients. Mix on a slow speed until you have a crumble consistency and no lumps of butter, ensuring it doesn’t come together as a dough.
- Spread onto a tray lined with a Silpat mat and bake at 170°C in a fan forced oven for 15 minutes or until golden, giving the crumble a stir every five minutes.
To assemble:
- Remove the panna cotta from the fridge and place it into a bowl of warm water for just a moment.
- Use your fingers or a knife to gently pull the panna cotta away from the side of the dariole mould, place your serving plate on top and flip over pulling the dariole mould carefully away.
- Place some crumble of both sides of the panna cotta and garnish with torn fresh raspberries and baby mint leaves add a rocher of the frozen sorbet just before serving.
