Layered panna cotta with strawberries and passionflower
12 servings
120 minutes
Layered panna cotta with strawberry and passion fruit is an exquisite Italian treat that combines delicate creamy layers with refreshing fruity tartness. Traditional panna cotta originated in the Piedmont region, but this version adds a new harmony of flavors. The first layer, filled with the brightness of passion fruit, gives the dessert an exotic touch, while the creamy layer brings tenderness and balance. The finishing strawberry layer adds freshness and sweetness, creating a perfect combination of textures. This dessert not only impresses aesthetically but also delights gourmets seeking subtle flavor combinations. It can be served as an elegant conclusion to a dinner or as a refreshing treat on a hot day.
1
Soak gelatin in separate bowls with water in the following amounts: 1) 12 grams 2) 24 grams 3) 12 grams.
- Gelatin: 50 g
- Gelatin: 50 g
- Gelatin: 50 g
2
First layer (Passionfruit) Pour the inside of the passionfruit into a pot, add 20 grams of sugar, and cook until the film from the seeds comes off and the juice is clear. When everything is ready, remove from heat and add 12 grams of gelatin (from the bowl). Stir until it dissolves. When the passionfruit cools (so it doesn't burn your hand), pour it into a mold (I poured it into a plastic round lid from a cake box). Place it in the refrigerator and wait for the layer to harden (turn into firm jelly).
- Passionflower: 5 piece
- Sugar: 160 g
- Gelatin: 50 g
3
Second layer (Cream) Take 300 ml of cream, pour it into a pot, add 100 ml of water and 100 grams of sugar, cook while stirring constantly for 15 minutes, then remove from heat and add 24 grams of gelatin. Stir until it dissolves and wait for it to cool down like the first layer. Once cooled, pour over the already hardened passion fruit and place in the fridge until it sets.
- Cream 40%: 300 ml
- Water: 200 ml
- Sugar: 160 g
- Gelatin: 50 g
4
Third layer (Strawberry) Cut 500 grams of strawberries into small pieces and blend into a puree. Pour into a pot, add 100 ml of water and 40 grams of sugar, and bring to a boil. Remove from heat, add 12 grams of gelatin, wait for it to cool, and pour over the cream layer, then wait for it to set.
- Strawberry: 500 g
- Water: 200 ml
- Sugar: 160 g
- Gelatin: 50 g
5
When the last layer hardens, dip the whole mold in warm water for a few seconds to release the cake from the mold. Then take a dish of your choice and flip the cake so that the bottom layer is on top. That's it! Enjoy your meal))
6
You can replace strawberries and passion fruit with whatever you like more.