Tropical Sunrise Panna Cotta

Allergens

Dairy, Coconut

Ingredients

• 2 cups heavy cream 1/2 cup granulated sugar 1/4 teaspoon salt 3 tablespoons water 2 teaspoons unflavored gelatin powder 1 1/2 cups coconut milk 1 cup passion fruit puree 1 teaspoon vanilla extract

Instructions

1. In a small bowl, mix the water and gelatin together until well combined. Set aside to bloom.
2. In a saucepan over medium heat, combine the heavy cream, sugar, and salt. Stir occasionally until the sugar is dissolved.
3. Remove the saucepan from heat and whisk in the bloomed gelatin mixture until fully incorporated.
4. Add the coconut milk to the saucepan and stir well.
5. Divide half of the passion fruit puree among six individual serving dishes, spreading it evenly at the bottom.
6. Pour the cream mixture over the passion fruit in each dish, filling them about three quarters full. Refrigerate until set, about 4 hours or overnight.
7. Once set, top with the remaining passion fruit puree and a dollop of whipped cream. Garnish with fresh berries and a sprig of mint.

Chef’s Insight

The key to a smooth and silky panna cotta is to ensure the gelatin is fully dissolved before adding it to the cream mixture.

Notes

Make sure to use fresh passion fruit puree for the best flavor.