Panna Cotta with Passion Fruit
- For the panna cotta
- 4 sheets white gelatin
- 1 Vanilla bean
- 400 milliliters Whipped cream
- 60 grams sugar
Soften the gelatine in cold water.
Cut the vanilla pod cut lengthwise and bring to a boil with the cream and 40 g (approximately 1.5 ounces) sugar. Remove from the heat and remove the vanilla pod. Squeeze the gelatine, and stir into the cream until dissolved. Strain the cream through a sieve into four glasses. Allow to cool, covered, at least 4 hours in the refrigerator.
Melt the butter with the sugar in a pan. Mix in the almonds, and caramelize until light brown in color. Place on a baking sheet, spread thinly, and let harden.
Halve the passion fruit, spoon out the pulp, and heat with the sugar and orange juice in a saucepan. Simmer 3-5 minutes, remove from heat, and let cool.
Take the Panna Cotta out of the refrigerator, spoon the fruit sauce on top, and serve garnished with crushed pieces of brittle.