Panna Cotta
The texture of this Passionfruit Panna Cotta is dreamy, the flavors are balanced perfectly, and when you top it with a passion fruit caramel?! Game over.
Equipment
- 2 large bowls
- pot
- Single Serve Cups,, I use Single Serve Disposable
- small saucepan
Ingredients
Panna Cotta
- ½ cup half and half (or milk), + 2 tbsp
- 2 gelatin envelopes, 5 tsp
- 1 qt heavy cream
- 2 tsp vanilla bean paste
- 1¼ cup condensed milk
- Pinch of salt
- ¼ cup cane sugar
- 1 orange, zest, no juice
- 8 oz mascarpone
- 2 tbsp sour cream
- 4 fresh passionfruit, for topping, optional
Passionfruit Caramel
- 1 cup frozen passion fruit chunks
- ⅔ cup cane sugar
- 3 tbsp butter
Instructions
Panna Cotta
- In a large bowl, pour the half and half (or milk) and sprinkle the gelatin evenly over the top. Let it bloom for 10 minutes.
- Meanwhile, add the heavy cream, vanilla bean paste, condensed milk, salt, sugar and orange zest to a pot. Warm gently over medium heat, stirring occasionally - do not let it boil.
- Once the mixture is hot, carefully whisk in the bloomed gelatin until fully dissolved. Try to not scrape the bottom of the pot while whisking, this can cause gelatin clumps which will give you a grainy texture. Set aside to cool slightly.
- In a large bowl, whisk together the mascarpone and sour cream until incorporated. Strain in the warm cream you had cooling, a little at a time, so you don’t get lumps.
- Divide the mixture evenly into 8 single serve cups (disposable cups work great for easy unmolding).
- Cover well and refrigerate for at least 6 hours, or overnight, to set.
Passionfruit Caramel
- In a small saucepan, combine the passion fruit and the sugar. Bring to a boil and let it thicken slightly until it coats the back of a spoon. Remove from heat and whisk in the butter.
- To serve, smear caramel on a plate, un-mold the panna cotta and if you would like, spoon fresh passion fruit over the top.
Nutrition
Calories: 918kcal, Carbohydrates: 73g, Protein: 12g, Fat: 67g, Saturated Fat: 42g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 0.2g, Cholesterol: 197mg, Sodium: 173mg, Potassium: 595mg, Fiber: 8g, Sugar: 63g, Vitamin A: 3420IU, Vitamin C: 32mg, Calcium: 290mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.