- 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.
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.