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