Vanilla Panna Cotta with Passionfruit and Anchovy Granola
Ingredients
For the panna cotta
- 50 mL whole milk
- 200 mL whole milk
- 6 g gelatin powder
- 400 mL heavy cream
- 1 vanilla bean sub 2 tsp extract or paste
- 80 g sugar
- 1/2 tsp kosher salt Diamond Crystal brand
For the anchovy granola
- 40 g buttermilk room temperature
- 30 g unsalted butter melted
- 72 g rolled oats
- 40 g sugar
- 1/4 tsp kosher salt Diamond Crystal brand
- 10 g dried anchovies small size, ideally less than 2cm each
- 40 g coconut chips look for raw large flakes, avoid fine shreds
To serve
- 4 passionfruits sub 200g passionfruit pulp
Instructions
Prepare the panna cotta
- Bloom the gelatin by placing it in a small bowl and stirring in 50mL whole milk. It will look a little lumpy, set aside to hydrate for 10 minutes.
- Split the vanilla bean in half lengthwise with a knife. Use the knife to scrape out the contents. Combine 200mL whole milk, 400mL heavy cream, vanilla bean contents, vanilla bean pod, 1/2 tsp salt and 80g sugar in a pot. Heat over medium, stirring occasionally until steaming hot but not boiling.
- Remove the milk mixture from heat and whisk in the bloomed gelatin mixture. Whisk until the gelatin has completely dissolved. Strain through a fine mesh sieve and pour into a large serving dish. Refrigerate for at least 4 hours to set, or make ahead and store wrapped tightly in the fridge for up to 3 days.
Prepare the granola
- Heat the oven to 300F and line a sheet pan with foil.
- In a medium mixing bowl combine 40g buttermilk, 30g melted butter, and 72g oats. Allow the mixture to soak for at least 30 minutes.
- Mix in 40g sugar, 1/4 tsp kosher salt, 40g coconut chips, and 10g dried anchovies. Spread in an even layer on a baking sheet and bake at 300F for 50-65 minutes, stirring every 15 minutes. The mixture should be golden brown and appear dry on the surface when ready. The granola may still be a bit pliable when removed from the oven but will become more crisp as it cools.
- Allow the granola to cool completely on the pan. Break into large chunks with your hand and store in an airtight container until serving.
Prepare the passionfruits
- Split each passionfruit in half with a knife. Scoop out the pulp into an airtight container. Store in the fridge for up to 7 days.
Final assembly when ready to serve
- Remove the panna cotta from the refrigerator. Scoop passion fruit pulp onto the panna cotta in an even layer. Sprinkle anchovy granola generously along the sides. Portion into individual dessert cups with a large serving spoon, being careful not to break up the panna cotta into small pieces.