Posted: 5th March 2014
This is one of chef Will’s favourite recipes. He regularly chefs for the Brazilian ladies football team and it is without a doubt their favourite pudding. The smoothness of the vanilla panna cotta is complimented by the unusual flavour of jackfruit and perfectly finished with crunchy salted peanuts.
If you’re not sure where to find jackfruit, don’t worry, it’s widely available in most Chinese food stores.
Will says: “My first contact with jackfruit was in Sao Tome and Principe, West Central Africa, a small island situated on the equator. The fruit was everywhere; it can grow up to 40kg. The flavour is a mix of old fashioned bubble gum and mango but the texture is soft but with a light crunch when you bite.”
6 gelatine leaves
500ml double cream
2 vanilla pods, split lengthways, seeds scraped out
565g jackfruit in syrup
1 hand full of peanuts
Pinch of salt
1 tsp butter
- For the panna cotta, soak the gelatine leaves in a little cold water until soft.
- Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.
- Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
- Divide the mixture among 8 glasses/tumblers and leave to cool. Place into the fridge for at least an hour, until set.
- To make jackfruit compote, open the tin, drain the syrup and cook the jackfruit on a low heat for 10 minutes, set aside and allow to cool.
- Quickly toast the peanuts in butter and add salt at the end.
When the vanilla panna cotta is set and the jackfruit is cold, add a spoon of the compote, and top with a scattering of crunchy salted peanuts.