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Passion Fruit Panna Cotta with Vanilla Cream Recipe
Silky vanilla cream and fresh passion fruit coulis make Passion Fruit Panna Cotta with Vanilla Cream a chilled Italian dessert with smooth texture and bright flavour.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
- 300 ml – 10 fl oz heavy cream
- 100 ml – 3.5 fl oz milk
- 80 g – 2.8 oz sugar
- 3 gelatine sheets – 6 g – 0.2 oz or 2 tsp gelatine powder
- 1 tsp vanilla extract
- 2 passion fruits
- icing sugar – depending on the sweetness of the passion fruit
Instructions
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Put the milk, cream, sugar, and vanilla in a pot and heat over low heat, stirring gently until the sugar melts.
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Soak the gelatine sheets in cold water for 10 minutes. Add them to the hot cream mixture and stir until the gelatine dissolves completely.
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Wet 4 moulds with water, then pour the gelatine mixture into the moulds. Refrigerate for at least 4 hours, or overnight for a firmer set.
Note: Wetting the moulds helps the panna cotta slide out more easily when unmoulding.
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When ready to serve, unmould the panna cotta.
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Mix the pulp of the passion fruit with some icing sugar to taste and use the coulis to top the panna cotta.
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Serve immediately.
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