Passionfruit Panna Cotta

Name: How to cook Passionfruit Panna Cotta - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Passionfruit Panna Cotta

Here is another way to use up our ‘never-ending’ harvest of Passionfruit. I simply added the Passionfruit pulp to my ‘Panna Cotta’, which is quite light because I always use Milk and Cream. I removed seeds from the Panna Cotta, but it’s up to your preference.

Ingredient

Food ration :

4 servings

500 ml (2 cups)

Cream & Milk *e.g. 1 cup Cream and 1 cup Milk

1/2-1 tablespoon

Caster Sugar

2 teaspoons

Gelatin *about 8g

2 tablespoons

Water

2 tablespoons

Passionfruit Pulp *OR more!

1/2 tablespoon

Cointreau OR Grand Marnier

Cooking instructions

* Step 1

Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.

* Step 2

Place Milk (not Cream) and Sugar in a saucepan, and heat over medium heat, stirring, and bring just to the boil. Remove from heat.

* Step 3

Add soaked Gelatine, mix well until gelatine dissolves, then add Cream and mix to combine. *Note: Adding cold Cream will speed-up the setting process. Alternatively, you can heat Cream and Milk together.

* Step 4

Add Passionfruit Pulp and stir to combine. You may wish to remove seeds. It’s up to your preference.

* Step 5

Pour the mixture into jelly moulds or serving glasses. Place them in the fridge and leave to set.

* Step 6

To make Passionfruit Sauce, combine Passionfruit Pulp and Caster Sugar. For grownups, add Cointreau OR Grand Marnier. Serve Panna Cotta with the sauce.

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