Today’s recipe is a delicious twist on a classic Italian dessert. The base is a simple and evergreen vanilla panna cotta (a great addition to any home chef skill set), but I think the passion fruit coulis on the top is the best part and it gives it a very exotic touch. I also love the look and the crunch that the passion fruit seeds add to this dessert, but if you are not a fan, you can sieve the coulis and eliminate the seeds. l love panna cotta as it is a very easy and versatile dessert… you can make it in so many different flavours! Believe me though when I say that this is one of the best combinations I have ever tried! Make it and let me know!!
Ingredients (for 4 persons):
300 ml – 10 oz. heavy cream
100 ml – 3.5 oz. milk
80 gms – 2.7 oz. sugar
3 sheets (6 gms – 0.2 oz.) of gelatine or 2 tsp of gelatine powder
1 tsp of vanilla extract
2 passion fruits
Icing sugar (the quantity depends on the sweetness of the Passion fruit)
Put the milk, cream, sugar and vanilla in a pot and heat it on the fire, stirring gently until the sugar melts. Put the gelatine sheets in cold water for 10 minutes, then put them in the hot cream mixture and stir well to dissolve. Wet 4 moulds with water (this will help release the panna cotta when you are ready to serve them). Pour the mixture in the wet moulds and keep them in the fridge at least 4 hours or overnight to set.
When you want to serve, unmould the panna cotta.
Mix the pulp of the passion fruit with some icing sugar (to taste) and use this coulis to top the panna cotta.
Serve immediately.
What is your favourite panna cotta flavour?
Vanilla Panna Cotta with Passion Fruit Coulis
Ingredients
- 300 ml – 10 oz. heavy cream
- 100 ml – 3.5 oz. milk
- 80 gms – 2.7 oz. sugar
- 3 sheets 6 gms – 0.2 oz. of gelatine or 2 tsp of gelatine powder
- 1 tsp of vanilla extract
- 2 passion fruits
- Icing sugar the quantity depends on the sweetness of the Passion fruit
Instructions
-
Put the milk, cream, sugar and vanilla in a pot and heat it on the fire, stirring gently until the sugar melts. Put the gelatine sheets in cold water for 10 minutes, then put them in the hot cream mixture and stir well to dissolve. Wet 4 moulds with water (this will help release the panna cotta when you are ready to serve them). Pour the mixture in the wet moulds and keep them in the fridge at least 4 hours or overnight to set.
-
When you want to serve, unmould the panna cotta.
-
Mix the pulp of the passion fruit with some icing sugar (to taste) and use this coulis to top the panna cotta.
-
Serve immediately.
What a pretty looking dessert. I never made anything like that.
Made this today, and it tasted delicious before it even cooled! Adding a raspberry syrup on top, like your white chocolate version. Thanks, Manu! I’ve never made Panna Cotta before 😉
If using the powder gelitine when do u put it in.?
Hi Zaheera
My friend Mareena made my chocolate panna cotta with powder gelatine. You can see her post here: http://mareenasrecipecollections.com/2012/10/19/chocolate-panna-cotta/ It is the same process with any flavour panna cotta. Hope it helps!
Made this yesterday, worked a treat. However, there is way too much sugar in the panna cotta for my liking – way too sweet.
If making again, I will cut the sugar back to 25 grams – 1oz.
Ok, ignore my last comment. I had made a batch of these for Valentines Day and had tried one the day before- just to check they had turned out OK – well that’s my story!
However, I did not have the passion fruit coulis with the one I originally tried. When served with the absolutely delicious passion fruit the sharpness of the fruit cuts through the sweetness of the panna cotta. This is an absolutely great dessert and my guest loved it!
Just had to correct the record! Give it a try!