Tropical Fruit Panna Cotta with Passionfruit Glaze

Allergens

Milk, Gelatin

Ingredients

• 2 cups heavy cream
• 1/2 cup sugar
• 1 tablespoon unflavored gelatin
• 1/4 cup cold water
• 1 teaspoon vanilla extract
• 2 cups mixed tropical fruits (mango, pineapple, kiwi, etc.)
• 1/4 cup passionfruit pulp
• Fresh mint leaves for garnish

Instructions

1. In a saucepan, combine heavy cream and sugar, heating gently until sugar dissolves. Remove from heat and let cool slightly.
2. In a small bowl, soften gelatin in cold water. Once softened, add to the cream mixture and stir until fully combined. Add vanilla extract and mix well.
3. Pour the cream mixture into four individual dessert dishes or ramekins and refrigerate for at least 4 hours or until set.
4. In a blender, puree tropical fruits until smooth. Strain through a fine mesh sieve to remove any fibers.
5. Spread a layer of fruit puree over the set panna cotta in each dish.
6. In a small bowl, mix passionfruit pulp with an equal amount of powdered sugar to create a glaze. Drizzle over the top of each dessert.
7. Garnish with fresh mint leaves and serve immediately.

Chef’s Insight

To achieve the perfect texture, make sure the gelatin is fully dissolved in the cream mixture before adding to the fruit layer.

Notes

The use of fresh tropical fruits ensures a vibrant and refreshing dessert that captures the essence of the Caribbean.