Panna cotta has never been so refreshing or so full of flavour :). It’s all thanks to the passion fruit pulp, which is strained and added directly to the dessert – the taste is incredible! The chilled panna cotta is served on slices of ripe mango and… drizzled again with passion fruit pulp, this time as a sauce. Panna cotta with passion fruit and mango is quick to prepare, delicious and wonderfully simple.
Serves 4.
Ingredients for panna cotta with passion fruit and mango:
- 250 ml milk
- 300 ml double cream
- seeds from ½ vanilla pod or 1 teaspoon vanilla paste
- 70 g sugar
- 80 ml strained passion fruit pulp (from at least 6 large passion fruits)
- 3 teaspoons (9 g) powdered gelatine + 3 tablespoons water
- 2 small mangoes
- additionally: 2 large passion fruits, for serving
Prepare 4 moulds or ramekins (approx. 180 ml each).
In a saucepan, combine the milk, cream, vanilla and sugar. Heat gently until the sugar dissolves. Remove from the heat and stir in the strained passion fruit pulp.
Sprinkle the gelatine over 3 tablespoons of cold water and leave to bloom for 10 minutes. Gently heat until fully dissolved (do not boil), then add to the warm cream mixture and stir well to combine.
Leave the mixture to cool completely at room temperature, then chill briefly in the fridge. While still pourable, divide between the moulds. Refrigerate overnight until set. Keep chilled until ready to serve.
To serve, peel the mango and cut into slices. Arrange on serving plates. Dip each mould briefly into hot water and loosen the edges with a knife, then turn out onto the mango slices. Spoon over fresh passion fruit pulp.
Enjoy!
Recipe source – Fast Desserts (Australian Women’s Weekly).
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