Panna Cotta with Passion Fruit
Silky panna cotta with tangy passion fruit is a dessert that feels elegant without being difficult. This recipe for panna cotta with passion fruit gives a cream…
Ingredienser
Instructions
Soak the gelatin sheets in cold water for 5 to 10 minutes, until soft.
Pour the cream into a saucepan with the sugar. Split the vanilla pod lengthwise, scrape out the seeds and add both seeds and pod to the pan.
Heat the mixture to just below boiling while stirring, but do not let it boil.
Remove the pan from the heat and take out the vanilla pod. Squeeze the water from the gelatin sheets and stir them into the hot cream until completely dissolved.
Pour the mixture into serving glasses or molds. Refrigerate for at least 4 hours, preferably overnight, until the panna cotta has set.
Top with passion fruit, physalis and mint before serving.
Nutrition per serving
Energi ca. 490 kcal
Protein 4.5 g
Fett 48.9 g
Karbohydrater 8.6 g
Fiber 2.0 g
Sukker 6.3 g
Salt 0.6 g
Tips & tricks
Make the panna cotta the day before if you can. It gets plenty of time to set, and you avoid dessert stress right before serving when the topping can simply be added at the end.
Did you know?
Panna cotta means cooked cream, but the dessert should only be heated gently enough to dissolve the gelatin and sugar. Passion fruit adds acidity that balances the mild cream flavor. When the cream base has time to set cold, the dessert gets its silky texture.
