Description
Indulge in the delicate and tropical flavors of this Passionfruit Panna Cotta, a creamy and elegant dessert topped with fresh passionfruit pulp, raspberries, and coconut shavings.
Ingredients
Units
Scale
Main Ingredients:
- 1 packet (~2 1/4 teaspoons) gelatin
- 3 tablespoons water
- 1 teaspoon vanilla extract
- 2/3 cup passionfruit pulp, puree or concentrate
- 1 cup canned coconut milk, well shaken
- 1 1/2 cups heavy cream
- 2/3 cup granulated sugar
For Topping:
- Homemade whipped cream
- Fresh passionfruit pulp
- Raspberries
- Coconut shavings
Instructions
- Bloom Gelatin: Whisk gelatin, water, vanilla extract, and passionfruit pulp in a bowl. Set aside.
- Prepare Cream Mixture: Warm coconut milk, heavy cream, and sugar in a saucepan. Stir until sugar dissolves.
- Combine Ingredients: Remove from heat, whisk in gelatin mixture until smooth.
- Set Panna Cotta: Divide mixture into ramekins, refrigerate until firm.
- Top and Serve: Garnish with fresh passionfruit pulp, whipped cream, raspberries, and coconut shavings.
Notes
- Adjust sugar if using passionfruit concentrate.
- Do not boil cream mixture to retain gelatin’s setting ability.
- For vegan version, use agar-agar and adjust setting instructions.
- Panna cotta can be made in advance and stored covered in the fridge.
- Use fresh passionfruit pulp for the best flavor.