Passion Fruit Panna Cotta

Ingredients:

• For the Panna Cotta:

  • 1 ¼ cups whole milk (310ml)
  • 3 teaspoons powdered gelatin (or 2 ½ tablespoons unflavored sheet gelatin, softened in cold water)
  • ⅓ cup caster sugar (superfine sugar) (66g / 2.3oz)
  • 1 ¾ cups heavy cream (430ml)
  • ¼ cup strained 100% passion fruit pulp / juice (60ml)
  • 1 teaspoon vanilla extract

• For the Passion Fruit Sauce (Optional):

  • ½ cup fresh passion fruit pulp (from 2-3 passion fruits)
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instructions:

1. Bloom the Gelatin: If using powdered gelatin, whisk it into the cold whole milk in a small saucepan. Let it sit for 5 minutes to allow the gelatin to soften and bloom.

   • If using sheet gelatin, soften the sheets in a bowl of cold water for 5 minutes. Squeeze out any excess water and add the softened sheets to the milk mixture.

2. Heat the Milk Mixture: Heat the milk mixture over medium heat, stirring constantly, until the gelatin dissolves completely. Do not let the mixture boil.

3. Add Sugar and Cream: Remove the milk mixture from the heat and stir in the sugar until it dissolves. Then, whisk in the heavy cream and vanilla extract.

4. Strain (Optional): For an extra smooth panna cotta, you can strain the mixture through a fine-mesh sieve to remove any undissolved gelatin or milk solids.

5. Add Passion Fruit: Stir in the passion fruit pulp/juice until well combined.

6. Portion and Chill: Pour the panna cotta mixture into individual serving cups, ramekins, or a mold. Refrigerate for at least 4 hours, or until completely set.

7. Make the Passion Fruit Sauce (Optional):

   • While the panna cotta chills, prepare the sauce (if using). In a small saucepan, combine the passion fruit pulp, sugar, and cornstarch. Whisk until smooth.
   • Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent (around 2-3 minutes).
   • Remove from heat and stir in the water until well combined. Let the sauce cool completely before using.

8. Serve: Once the panna cotta is set, unmold it (if using a mold) or simply spoon it into serving dishes. Top with the passion fruit sauce (if using) and enjoy!

Tips:

• You can adjust the amount of sugar to your desired sweetness level.
• For a richer panna cotta, you can substitute some of the heavy cream with whole milk.
• If you don’t have fresh passion fruit, you can substitute the pulp/juice with store-bought passion fruit puree concentrate, but the flavor won’t be as vibrant.
• Get creative with garnishes! You can use fresh passion fruit pulp, whipped cream, mint leaves, or a sprinkle of chopped nuts or granola.
• Leftover panna cotta will keep in the refrigerator for up to 3 days.

Enjoy this delightful and refreshing Passion Fruit Panna Cotta!