Passionfruit Panna Cotta Recipe
Passion Fruit, Coconut Gelato, Raspberry Sauce. (Gluten Free, Dairy Allergy)
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Ingredients
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Panna Cotta
Method
Preparation
- 1
Prepare the Gelatin
In a small bowl, sprinkle the gelatin powder over 2 tablespoons of cold water and let it bloom for about 5 minutes.
- 2
Heat Coconut Milk
In a saucepan, combine coconut milk and sugar. Heat over medium heat until the sugar dissolves, but do not bring it to a boil.
- 3
Combine Gelatin and Coconut Milk
Remove the saucepan from heat and stir in the bloomed gelatin until fully dissolved. Add vanilla extract and passion fruit pulp, mixing well.
- 4
Set the Panna Cotta
Pour the mixture into serving cups or molds and refrigerate for at least 4 hours, or until set.
- 5
Prepare Raspberry Sauce
In a blender, blend fresh or frozen raspberries with a bit of sugar (to taste) until smooth. Strain through a sieve to remove seeds, if desired.
- 6
Serve
Once the panna cotta is set, remove from the fridge, add a scoop of coconut gelato on top, and drizzle with raspberry sauce before serving.
