Creamy vanilla panna cotta is the perfect backdrop for the bright, tropical flavor of passionfruit. The contrast is what makes this dessert so appealing: cool, delicate cream paired with a tart, aromatic fruit sauce.
It looks elegant enough for a dinner party but is remarkably easy to prepare ahead.
INGREDIENTS:
For the Panna Cotta
2 cups heavy cream
1 cup whole milk
1/2 cup granulated sugar
2 teaspoons unflavored powdered gelatin
3 tablespoons cold water
1 teaspoon pure vanilla extract
Pinch of salt
For the Passionfruit Sauce
1/2 cup fresh passionfruit pulp
2 to 3 tablespoons sugar or honey, to taste
1 teaspoon fresh lime or lemon juice, optional
METHOD:
Place the cold water in a small bowl and sprinkle the gelatin evenly over the surface. Let stand for 5 minutes to soften.
Combine the heavy cream, milk, sugar, and salt in a saucepan. Heat over medium-low heat until steaming and the sugar has dissolved. Do not allow the mixture to boil.
Remove from the heat and whisk in the softened gelatin until completely dissolved.
Stir in the vanilla.
Divide the mixture among small glasses, ramekins, or dessert cups.
Refrigerate for at least 4 hours, or until completely set.
To make the passionfruit sauce, combine the passionfruit pulp with the sugar or honey. Add the lime or lemon juice, if desired. Stir until well combined.
Spoon the passionfruit sauce over the panna cotta just before serving.
For a smoother sauce, strain out some or all of the passionfruit seeds before serving.
