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Palisa Anderson’s Panna Cotta with Pink Guava Granita & Bee Pollen
Serves: 6
Duration: Prep 30 minutes | Cook 10 minutes plus min. 3 hours to set
Difficulty: Easy
Ingredients
Panna cotta
- 3.5 sheets gelatine
- 1L heavy cream
- 40g caster sugar
- 1 scraped vanilla bean, split and scraped
- ½ tsp salt
- 2-4 pink guavas depending on size
- 60ml raw honey
- ½ tsp salt
- Bee pollen to serve
Method
- Soak gelatine sheets in cold water for 20 minutes then squeeze the water out of them and keep aside.
- Prepare an ice bath for the bowl which you will make the cream mixture in- it should be able to fit the inner bowl with the cream mixture inside.
- Combine cream, sugar, and salt and bring to boil over a medium heat.
- Remove from the heat, add gelatine leaves and whisk to dissolve.
- Strain into a bowl and place over the ice bath.
- When the mixture is at room temperature add the vanilla seeds and whisk to combine.
- Pour into serving glasses or ramekins leaving enough room to spoon in guava puree. Cover with wrap and refrigerate for a minimum of 3 hours to set.
- Peel and puree ripe guavas, sieve out the seeds and combine with honey and salt. Freeze until frozen 3hrs minimum. Scrape into a granita and refreeze until ready to serve.
To serve
Top the panna cotta with granita and sprinkle with bee pollen.
Ingredients
Panna cotta
- 3.5 sheets gelatine
- 1L heavy cream
- 40g caster sugar
- 1 scraped vanilla bean, split and scraped
- ½ tsp salt
- 2-4 pink guavas depending on size
- 60ml raw honey
- ½ tsp salt
- Bee pollen to serve