Panna Cotta with Passion Fruit Sauce
Panna Cotta with Passion Fruit Sauce

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, panna cotta with passion fruit sauce. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Panna Cotta with Passion Fruit Sauce is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Panna Cotta with Passion Fruit Sauce is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have panna cotta with passion fruit sauce using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Panna Cotta with Passion Fruit Sauce:
  1. Take 1/4 cup (60 ml) cold water
  2. Make ready 2 1/4 tsp (7 g) powdered gelatin
  3. Take 2 cups (480 ml) heavy cream
  4. Prepare 1/4 cup (50 g) granulated sugar
  5. Take 1 tsp vanilla extract
  6. Make ready Passion Fruit sauce
  7. Take 4 passion fruits
  8. Get 1/4 cup (50 g) granulated sugar
  9. Prepare 4 tbsp vodka (optional)
Steps to make Panna Cotta with Passion Fruit Sauce:
  1. Place cold water in a small bowl and sprinkle gelatin over the surface in a single layer. Be sure not to pile it as that will prevent the crystals from dissolving properly. Let stand for 5-10 minutes to soften.
  2. Meanwhile, in a medium saucepan, heat cream, sugar on medium heat and bring just to a boil until sugar dissolves. Stir in gelatin and vanilla extract. Immediately whisk until smooth and dissolved. If the gelatin hasn’t fully dissolved, return the saucepan to the stove and heat gently over low heat. Stir constantly and don’t let the mixture boil.
  3. Pour cream into individual serving dishes. Cover with plastic wraps and refrigerate for at least 2-4 hours, or until completely set.
  4. Passion fruit sauce: cut the passion fruits in halves and remove the pulps using a spoon. In a small saucepan, bring 50 g sugar and the pulps to a boil. Remove from heat and puree the sauce with a hand blender, so that the flesh separates and the seeds remain whole. Stir in vodka if desired until well blended.
  5. To serve, remove the Panna Cotta from the ramekins and drizzle passion fruit sauce on top. Enjoy!

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