Panna Cotta with Passionfruit

This simple dessert is nothing more than lightly sweetened cream with just enough gelatin to give it a seductive jiggle, making it an ideal canvas for fresh tropical fruit. 

Photography By Alfredo Añez | January 06, 2019

Ingredients

  • ½ cup milk, divided
  • 1 teaspoon unflavored gelatin
  • 1¼ cups heavy whipping cream
  • ¼ cup sugar
  • 1 vanilla bean, sliced in half lengthwise, 
 or 1 teaspoon vanilla extract
  • 2-3 fresh, ripe passionfruit

About this recipe

 Italian for “cooked cream,” panna cotta uses either gelatin or egg white to set the dessert.

Instructions

Place ¼ cup milk in a small bowl and sprinkle gelatin on top. Let stand for 10 minutes. Meanwhile, combine remaining ¼ cup milk, cream and sugar in saucepan. If you’re using vanilla bean, scrape tiny seeds into the milk. Over medium heat, bring to a simmer, stirring constantly. Remove from heat, cover, and set aside for 15 minutes. Add gelatin mixture and stir well until dissolved. Strain mixture into a large measuring cup. If you are using vanilla extract, stir in now. Pour mixture into four ramekins. Chill overnight. To serve, drizzle passionfruit on top.

Ingredients

  • ½ cup milk, divided
  • 1 teaspoon unflavored gelatin
  • 1¼ cups heavy whipping cream
  • ¼ cup sugar
  • 1 vanilla bean, sliced in half lengthwise, 
 or 1 teaspoon vanilla extract
  • 2-3 fresh, ripe passionfruit