Passion Fruit Gazpacho Recipe
Vanilla panna cotta, diced fruit, passion fruit sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Vanilla Panna Cotta
For the Passion Fruit Sauce
For the Diced Fruit
Method
For the Vanilla Panna Cotta
- 1
Prepare the Gelatin
In a small bowl, combine the gelatin powder with cold water and let it sit for about 5 minutes until it blooms.
- 2
Heat the Cream Mixture
In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Split the vanilla bean lengthwise, scrape the seeds, and add both the seeds and the pod to the mixture. Heat over medium heat until it just begins to simmer.
- 3
Combine Gelatin and Cream
Remove the saucepan from the heat. Discard the vanilla pod and stir in the bloomed gelatin until completely dissolved.
- 4
Chill the Panna Cotta
Pour the mixture into serving glasses or molds and refrigerate for at least 4 hours or until set.
For the Passion Fruit Sauce
- 5
- 6
Cook the Sauce
Heat the mixture over medium heat, stirring occasionally until the sugar dissolves. Allow to simmer for about 5-10 minutes until slightly thickened.
- 7
Cool the Sauce
Remove from heat and let the sauce cool. Strain if desired to remove seeds.
For the Diced Fruit
- 8
Prepare the Diced Fruit
Peel and dice the mango into small cubes. Peel and slice the kiwi, then cut into small pieces. Wash and hull the strawberries, then slice them into quarters.
To Serve
- 9
Assemble the Dish
Once the panna cotta has set, remove it from the refrigerator. Top each panna cotta with a spoonful of diced fruit and drizzle the passion fruit sauce over the top.
- 10
Garnish (optional)
You may also garnish with additional passion fruit pulp or mint leaves for a fresh touch before serving.