Tropical Lusciousness: A Hawaiian Passion Fruit & Coconut Panna Cotta with Macadamia Nut Crumble
Discover this exquisite tropical dessert that brings together the flavors of Hawaii and Italy for a truly unique experience. Vegetarian-friendly and perfect for special occasions or a luxurious treat at home.
Allergens
Tree nuts (macadamia nuts)
Ingredients
- 1 cup heavy cream 1/2 cup passion fruit pulp 1/4 cup granulated sugar 2 teaspoons unflavored gelatin 1/4 cup cold water 1 cup coconut milk 1 teaspoon vanilla extract Pinch of salt Macadamia Nut Crumble (recipe below)
Instructions
- In a saucepan, combine the heavy cream and granulated sugar over medium heat. Stir until the sugar dissolves.
- In a small bowl, bloom the gelatin with cold water. Once it becomes thick, add it to the saucepan.
- Remove the saucepan from heat and stir in the coconut milk, vanilla extract, salt, and passion fruit pulp. Mix well until fully combined.
- Divide the mixture into two ramekins or dessert glasses, and refrigerate for at least 4 hours, or until set.
- Just before serving, sprinkle macadamia nut crumble on top of the panna cotta.
Chef’s Insight
The secret to perfect panna cotta lies in the blooming of gelatin, ensuring it sets smoothly and firm. Patience is key when it comes to chilling this dessert.
Notes
The passion fruit used in this recipe should be ripe and juicy for the best flavor.