The Good, The Bad and The Ugly…

The following recipe attempt was a semi-fail :-/ but kinda worked out in the end…

I was doing grocery shopping and came across granadillas; the idea came to me to make either a granadilla mousse or panna cotta. I set time aside one evening and decided on the panna cotta as it looks soooo good all cooking shows I’ve watched.

The ingredients for the Panna Cotta are as follows:

  • 7 granadillas
  • 300ml cream
  • 160ml coconut cream
  • 140g castor sugar
  • The juice of ½ lemon
  • 1 sachet of gelatin


  • Empty the gelatin sachet into a small bowl.
  • In a saucepan pour in the pulp of all the granadillas.
  • Add cream, castor sugar, lemon juice and coconut cream to the granadilla pulp.
  • Heat on the stove top bringing the mixture to a simmer until all the sugar has dissolved.
  • Pour approx. 100ml of the granadilla mixture onto the gelatin and stir until the gelatin has dissolved.
  • Add the gelatin mixture to the granadilla mixture in the saucepan and stir until it is well mixed then remove from the heat.
  • Pour the mixture through a sieve into a bowl to remove all the bits and pips.
  • Divide the now sieved mixture into small glasses or ramekins.

Leave in the fridge for about 4 hours or until completely set.

OKaaay so my Panna cottas were set and ready for eating 😀 When I touched  one it felt like a rubber stress ball and from all the cooking shows I watched I knew this was not the consistency as normally it looks wobbly **worries**

Anyway I decided it’s better than being rock hard and took a spoonful

It was so freaking sour!!!!! I dunno wth, it has to be that I added too little sugar; I did not measure the sugar completely while making the mixture on the stove.

I was so disappointed but my boyfriend said I could make the ganache again and top the “Panna cotta’s” with a layer of chocolate – I didn’t feel so bad anymore.

After a lot of thinking and being lazy to get the chocolate chips I needed, I thought a meringue topping would also work as meringue is as sweet AF. I also thought I would put them in phyllo cups as I couldn’t put the glass in the oven.

So I started mission “SAVE THE PANNA COTTAS”

Ingredients for the meringue:

  • 3 egg whites
  • 1 cup sugar
  • 1 teaspoon vanilla essence
  • ½ teaspoon cornflour AKA Maizena


  • Preheat the oven to 220 degrees.


  • Whisk and whisk the egg whites adding the sugar 1 tablespoon at a time.
  • Add the teaspoon of vanilla and whisk whisk whisk some more.
  • Add the cornflour and yes; whisk some more

I whisked by hand and it took a lot of time and muscle if you have a food processor with a whisk attachment the process will be much easier.

The egg whites should be glossy, thick and you should be able to hold the bowl over your head without it falling on your head – then it’s done (scary stuff)

I bought the phyllo pastry; maybe in the future I can attempt to make my own?

Melt some butter and brush over the phyllo pastry sheets, I used two sheets and cut them into squares – I placed each square into a muffin tin, topped with the “panna cotta” mixture and piped the meringue on top of it.

I still do not have a piping bag so used an oven roasting bag and cut off the tip to pipe.

Processed with VSCO with f2 preset

Place into the oven and bake for 10 minutes or until the meringues have a golden top.

Remove and allow to cool.

OK, so I didn’t “allow to cool” and when I removed the phyllo cups from the muffin tin the “panna cotta” mixture had melted and was left in the tin :-O

I improvised and drizzled the now liquid panna cotta over the meringue topping – it was OK.

Later the evening my boyfriend wanted some more – he’s so great!

I then saw that the “panna cotta” mixture had set back into the pastry 😀 problem solved!!!!

They ended up being nice, tart, sweet and crunchy.

Sooooo I salvaged what I thought was a disaster, but this incident gave me more confidence in writing these posts; as I told you before we will have some boo boo’s.

Anyhoo, I’m done, hope you enjoyed this one x



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