When we visited Maui in April of 2018, the upcountry was one of my favorite parts of the trip. The Jacaranda trees were resplendent with vivid purple-blue blooms and everything was lush and green. I squirreled away Upcountry Preserves - guava, likoli (passionfruit) and mango curd in my suitcase to share with friends and enjoy later at home.
This recipe includes Upcountry Preserves Likoli Curd, but lemon curd or any jelly or syrup could give this panna cotta a unique new twist.
Prep time:15 minutes (plus3+ hours to chill)
- 1 cup water
- 3 packets Knox gelatin
- 2 cups organic half and half
- 1/2 cup oganic sugar
- 1 teaspoon vanilla extract
- 1/4 cup Maui Upcountry Likoli Curd
- 9 x 12 glass baking pan or ramekins
- Sharp knife
Step 1. Mix
In a small saucepan, whisk together the gelatin and water. Let stand for 1 minute.
Bring to a boil, stirring to dissolve the gains of gelatin.
Reduce heat to low.
Add the sugar and half and half.
Stir until all of the sugar is dissolved.
Remove from the heat.
Whisk in the vanilla and passion fruit curd.
Step 2. Chill
Pour the mixture into a large glass pan or into individual ramekins.
Cover and place into the refrigerator.
Cool until completely set, at least 3 hours, but overnight is best.
Using a sharp knife, cut the panna cotta into cubes (or loosen from ramekins and turn out onto plates)
Enjoy plain or garnish with mint leaves and serve with fresh fruit.
It is also fabulous over graham cracker crumbles. Simply pulse graham crackers, ground cinnamon, ground ginger, melted butter) in the food processor.