Creamy and dreamy Passion Fruit Panna Cotta with coconut milk, for anyone digging tropical flavors, will make you fly right to the tropics! Plus, it’s practically impossible to miss.
Panna Cotta means, cooked cream, in Italian and originate from the northern part of Italy, Piedmont. It’s a simple dessert often aromatised with whether, vanilla, rum or coffee and topped with some fruity coulis or caramel. This time is gonna be a Tropical flair with a Passion Fruit Panna Cotta with creamy Coconut milk!
Types of Passion fruits
In South and Central America they call the bigger yellow passion fruit; Maracuya. This yellow version of passion fruit is way more present than the purple one. In South America, they make ceviche, cocktail, cheesecake and ice cream with it, a fairly common fruit. In contrast with the northern countries, where it can get tricky to find those deliciously perfumed fruits.
How to choose the right passion fruit
Whether you found a yellow or purple variety, make sure it sounds full by shaking it, and just like avocados, don’t dare open a firm, polish one. You need it to be slightly wrinkled to get to the sweet juice! The seeds are perfectly good to eat, if not beneficial to your health but if you prefer smoother result, simply strain the passion fruit.
So let’s make those tropical flavors emerge!
Passion Fruit Panna Cotta
- 400 ml coconut milk
- 200 ml heavy cream (35% fat)
- 100 g sugar
- 10 g gelatin neutral (or 3 gelatin sheets)
- 4 passion fruits
- 1 pinch salt
- *With gelatin sheets; Soak the gelatin sheets in cold water a few minutes to soften them up.
- In a small pot, add the sugar, coconut milk and gelatin powder and mix good until dissolved.
- Add the cream and mix.
- Warm up the cream a bit *until the gelatin sheets gets dissolved or before the liquid starts simmering. (it should not really cook, even if it’s called cooked cream in Italian…)
- Add to recipients of your choice, cool a bit and cover with a plastic wrap.
- Let sit in the refrigerator for about 3-4 hours before serving .
- When ready to serve, cut the passion fruit in two, add the content to a bowl and check if ripe. (add little syrup or honey if too acid)
- Serve on top of the panna cotta.