Tangy granadilla gives these elegant vanilla panna cottas a delicious, fruity upgrade that is perfect for your summer desserts.

SERVES 4–6 // COOKING TIME 4 hours, plus overnight

INGREDIENTS
For the vanilla panna cottas
3 cups cream
1 cup milk
150 g sugar
1 vanilla pod, halved and scraped
5 gelatin leaves
For the granadilla jelly
150 g sugar
2 tbsp water
3 gelatin leaves
2 cups granadilla pulp

METHOD
For the vanilla panna cottas
1. Heat the cream, milk, sugar and vanilla until small bubbles surface along the edge of the pot. Turn off the heat.
2. Place gelatin leaves in a small bowl and cover with cold water. Allow to soften for a few minutes before draining.
3. Whisk the soft gelatin into the cream mixture until combined.
4. Strain the mixture into a jug and pour into moulds, making sure to leave enough space for the jelly. Cover with cling film and refrigerate for 3 hours.
For the granadilla jelly
1. Heat the sugar and water for 5 minutes over medium heat.
2. Place gelatin leaves in a small bowl and cover with cold water. Allow to soften for a few minutes before draining.
3. Whisk the gelatin into the sugar syrup and allow to cool.
4. Add granadilla pulp to the gelatin mixture and mix before pouring it into a jug.
5. Carefully add the jelly to the panna cottas, pouring it over the back of a spoon to avoid disturbing them.
6. Refrigerate the panna cottas with jelly overnight to set.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Curious about more granadilla-infused creations? Our quick granadilla fruit cake is ideal for brunches and picnics.

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