Panna cotta with passion fruit jelly
4 servings
60 minutes
Panna cotta with passion fruit jelly is an exquisite dessert from Italy, featuring a delicate creamy texture and refined taste. Its base is a creamy mixture enriched with vanilla aroma that perfectly complements the refreshing tartness of passion fruit. The vibrant fruit jelly enhances the softness of the panna cotta, creating a harmonious balance of sweetness and light acidity. This dessert not only delights the palate but also its elegant appearance can adorn any festive table. Panna cotta with passion fruit is especially good in summer when one craves something light and refreshing. It can be served with additional fruits or mint to highlight the naturalness of the ingredients. This classic Italian treat is easy to prepare but hard to forget.
1
Prepare all the necessary ingredients.
2
Soak gelatin (10 g) in cold water (60 ml).
- Gelatin: 14 g
- Water: 84 ml
3
Put cream, sugar (60 g), and vanilla sugar in a saucepan. Bring to a boil.
- Cream 20% fat: 500 g
- Sugar: 110 g
- Vanilla sugar: 8 g
4
Add the swollen gelatin to the hot cream.
- Gelatin: 14 g
5
Mix
6
Pour into molds, strain through a sieve. Let cool for 30 minutes at room temperature.
7
Soak gelatin (4 g) in water (24 ml).
- Gelatin: 14 g
- Water: 84 ml
8
Put passion fruit puree and sugar in a saucepan. Bring to a boil.
- Passion fruit puree: 200 g
- Sugar: 110 g
9
Remove from heat and add the swollen gelatin. Mix.
- Gelatin: 14 g
10
Pour into molds through a sieve.
11
Let cool in the refrigerator for at least 2 hours.
