Passion Fruit 2 – Panna Cotta

Custards are my favorite desserts. I love baked vanilla custard, creme brûlée, flan and panna cotta. I had leftover passion fruit puree from the ice cream post and extra cream so I came up with this passion fruit panna cotta. Panna cotta makes a great summer dessert. It is light and you do not need to turn on the oven. Heat all the ingredients on the stove. Pour into ramekins and chill.

Passion Fruit Panna Cotta
1 envelope unflavored gelatin powder
1 Tbsp. water
1 Tbsp. fresh key lime juice
2 c. heavy cream
1 c. milk – I used 1%
1 c. vanilla sugar or 1 c. sugar and 1/2 tsp. vanilla extract
1/3 c. passion fruit puree
1/8 tsp. key lime zest

In a 2-quart saucepan combine powdered gelatin, water and lime juice. Stir. Let sit 5 minutes for the gelatin to absorb the liquid. Heat until gelatin liquifies, but do not boil. Add remaining ingredients stirring to fully incorporate. Heat until all ingredients are hot but not boiling. Pour into 4 (8 oz.) ramekins. Chill covered at least 3 hours. You can unmold to serve if desired. Serves 4.


Passion Fruit Panna Cotta

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