Tropical Sunset Hawaiian Panna Cotta

Allergens

Dairy

Ingredients

• 2 cups heavy cream
• 1/2 cup granulated sugar
• 1/4 teaspoon kosher salt
• 2 teaspoons vanilla extract
• 2 1/2 teaspoons unflavored gelatin powder
• 1/4 cup cold water
• 3 tablespoons passion fruit puree
• 2 tablespoons granulated sugar (for glaze)
• 1/2 cup coconut cream
• 2 tablespoons powdered sugar (for whipped cream)

Instructions

1. In a saucepan, combine the heavy cream, granulated sugar, and kosher salt. Gently heat over low heat, stirring occasionally until the sugar has dissolved. Remove from heat and add vanilla extract.
2. In a small bowl, sprinkle gelatin evenly across the cold water, let it sit for 5 minutes to soften.
3. Whisk the softened gelatin into the warm cream mixture until fully dissolved. Strain the mixture through a fine mesh sieve into a large measuring cup or bowl.
4. Divide the panna cotta base among six small serving dishes or ramekins, cover with plastic wrap, and refrigerate for at least 4 hours or overnight to set.
5. For the passion fruit glaze, combine passion fruit puree and granulated sugar in a small saucepan over low heat. Stir until the sugar has dissolved and the mixture is smooth. Allow it to cool.
6. In a chilled bowl, whisk together coconut cream and powdered sugar until stiff peaks form.
7. To serve, top each set panna cotta with passion fruit glaze and swirl with a skewer for an artistic touch. Finish with a generous dollop of the whipped coconut cream and a final drizzle of passion fruit glaze.

Chef’s Insight

Allow each layer of flavor - from the creamy panna cotta to the tangy passion fruit glaze and whipped coconut cream - to sing in this decadent dessert.

Notes

If passion fruit is not available, you can substitute with other tropical fruits such as mango or guava.