Chilled Passion Fruit Dessert With A Sweet Fennel Cracker… By Lucy Simmons

By lucy  , , , , ,   , ,

April 4, 2015

An explosion of fresh passion fruit in a creamy dessert, its very much like an Italian pannacotta served today with a sweet fennel cracker, simple and totally delicious.

  • Prep: 20 mins
  • Cook: 10 mins
  • Yields: 4 Generous


10 Medium Passion fruits, 2 used for serving

100 Grams Caster sugar

300 ml Double cream

3 1/2 Grams Instant yeast

1 1/2 tbsp Golden caster sugar

50 ml Extra virgin olive oil

150 Grams Superfine 00 grade flour

1/2 tsp Fine crystal sea salt

2 tsp Fennel seeds

1 Medium Egg white


1.  Cut the passion's in half, scrapping  the seeds out into a fine sieve with a jug placed underneath to catch the sweet juices.  Do this with 8 passion's pressing out all the  juice until it reaches about 50ml.  In a sauce pan heat the sugar and cream over a low heat, bring to a slow boil for 2-3 minutes and keep stirring.  Remove from the heat and pour into the passion fruit juice, stirring, pour the mixture into 4 serving glasses, placing in the fridge for at least 3 hours or until set.

2.  Preheat the oven to 200C/ gas mark 6.  Line 2 baking trays with baking parchment and dust with icing sugar.  In a jug measure out 75ml of warm water and add the yeast and a pinch of sugar, leave for 5 minutes.  Stir in the olive oil and the rest of the sugar.  In a large bowl mix together the flour, salt and fennel seeds, make a well in the centre to pour in the yeasty mixture.  Pour in the yeast mixture and stir until it makes a soft dough you can use your hands to bring the mixture together.  Dust a surface with some flour and divide the dough into 12 balls, roll them out until they are around 10cm and quite thin.  Place on the baking tray and brush with some egg white and sprinkle with a dusting of icing sugar and few fennel seeds and golden caster sugar.  Bake for 8-10 minutes or until the sides turn golden.

3.  Drizzle the remaining passion fruits seeds and juice onto the chilled dessert.  Serve with the fennel crackers.


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