STEPS Recipe Card - February

PASSION FRUIT PANNACOTTA with Chocolate and Honey Shortbread

Chef: Edel O'Brien, UCC

Serves 4 - 6

Message from nutritionist, Kellie Collins

Passion fruit are a source of vitamins A and C, and the seeds are high in fibre. The linseed (also known as flaxseed) used in the shortbread is a source of omega 3 essential fats, whereas Manuka honey is known for its healing properties and vitamin and mineral content.

Ingredients

Pannacotta

30g mascarpone

30g reduced fat crème fraiche

Half vanilla pod

50ml cream

10ml low fat milk

2 gelatine leaves

25g sugar

2 passion fruit

Shortbread

60g plain flour

1 egg

40g linseed

30g butter

30g icing sugar

1 tablespoon Manuka honey

10g cocoa powder

Raspberries to garnish

Method:

To make the pannacotta:

Heat the mascarpone, crème fraiche, milk, cream, sugar and vanilla pod in a bowl over a saucepan of hot water until melted together.

Meanwhile, soak the gelatine leaves in a small bit of water. Add half of the gelatine to the cream mixture and allow to cool.

Remove the seeds from the passion fruit and place in a small bowl with the rest of the gelatine with one tablespoon of warm water. Place the bowl over a saucepan of hot water until melted.

Place a spoonful of the passion fruit jelly into 6 ramekins and chill. When the cream mixture has cooled, spoon this into the ramekins on top of the passion fruit and chill for 2 hours.

To make the shortbread:

Rub in the flour, icing sugar, butter, linseed and cocoa in a mixing bowl, until the mixture resembles breadcrumbs. Beat the egg and add with the honey. Place in the fridge for one hour.

Roll out the dough and cut into shapes using a pastry cutter. Bake in a preheated oven (160 C) for 5-7 minutes, until lightly browned.

To serve, place the ramekins in a shallow dish of warm water to loosen. Turn out on a plate, and serve each pannacotta with 2 or 3 shortbread biscuits, and garnish with the raspberries.