Panna Cotta with Lime and Passionfruit Sauce
by Editorial Staff
Panna Cotta (panna cotta – “boiled cream” or “boiled cream”) is an Italian dessert, very delicate, incredibly tasty. The base is cream and gelatin. And the rest – caramel, fruits, berries – you add as many recipes or your imagination suggest. For example, the “tropical” Panna Cotta …
Servings: 6
Ingredients
- Cream – 400 ml
- Milk – 200 ml
- Powdered sugar (fine sugar) – ¼ cup (55 g)
- Kaffir lime leaves (highly desirable) – 2 pcs.
- Zest of 1 lime
- Palm sugar (or other, brown) – 175 g
- Gelatin – 3 plates (replacement – 7.5 g loose)
- Passion fruit – 6 pcs.
- Mango, pineapple, papaya, diced – ½ cup each
- Small pineapple leaves – 12 pcs.
- Coconut shavings, roasted for 2-3 minutes in the oven at 170 degrees (be careful – burns quickly) – ½ cup (45 g)
Directions
- Pour milk and cream into a saucepan. Add powdered sugar, kaffir leaves, lime zest, 75g palm sugar. Bring to a boil. Remove from heat and let sit for 30 minutes.
- Soak the gelatin strips in cold water for 5 minutes. Heat the cream over low heat. Squeeze out excess water, add gelatin, and stir until dissolved. Strain the mixture. Pour into 6 molds (1/3 cup each). Refrigerate for 4 hours (leave overnight).
- Dissolve the remaining palm sugar in 1/3 cup of water. Simmer over low heat for 2 minutes. Cool slightly, add passionfruit pulp. Stir until smooth. Refrigerate.
- String the pieces of fruit, alternating between mango, pineapple, and papaya, on 12 wooden skewers (start with a pineapple leaf).
- Place Panna Cotta out of the molds (dip in hot water and turn onto plates). Drizzle with passionfruit syrup. Serve with two “fruit” skewers and toasted coconut flakes (sprinkle over dessert).
Enjoy your meal!
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