Ingredients:

  • 1 1/2 lbs (680g) Fresh Brown Crab Meat, picked over for shells
  • 3 tbsp Passion Fruit Puree
  • 1 dash Brandy (about 1/2 tsp)
  • 3 pinches Ground Nutmeg
  • Salt and freshly ground Black Pepper, to taste
  • 400 ml (1 2/3 cups) Whole Milk
  • 600 ml (2 1/2 cups) Double Cream (Heavy Cream)
  • 14 slices Gelatin leaves
  • Fresh Passion Fruit, seeded (optional)
  • Crispbread or Toasted Bread, thinly sliced

Instructions:

  1. Combine the brown crab meat, passion fruit puree, brandy, nutmeg, salt, and pepper in a blender or food processor. Pulse until the mixture is relatively smooth.
  2. In a medium saucepan, slowly bring the milk and double cream to a gentle simmer over medium heat. Do not boil!
  3. Bloom the gelatin sheets in cold water according to package directions. Squeeze out any excess water and add the bloomed gelatin to the warm milk and cream mixture. Stir until the gelatin is completely dissolved. Allow to cool slightly.
  4. Gently whisk the warm milk and cream mixture into the crab mixture until everything is well combined.
  5. Pour the panna cotta mixture evenly into the individual serving pots or ramekins. Cover with plastic wrap and refrigerate for a minimum of 3 hours, or preferably overnight, until completely set.
  6. Just before serving, gently loosen the edges of the panna cotta. Dip the bottom of each pot briefly in warm water to help release the panna cotta. Invert the pots onto small serving plates. Garnish with fresh passion fruit seeds and crispbread. Enjoy your Passion fruit panna cotta!