Classic Panna Cotta with Passion Fruit Coulis
Món truyền thống · Italian / Vietnamese Fusion
A silky smooth Italian panna cotta infused with the tropical tang of passion fruit, creating a delightful contrast of textures and flavors.
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Nguyên liệu
- Heavy cream2 cups
- Granulated sugar1/2 cup
- Gelatin powder1.5 teaspoons
- Cold water3 tablespoons
- Vanilla extract1 teaspoon
- Passion fruit pulp1 cup
- Lime juice1 tablespoon
- Mint sprigsfor garnish
Các bước
- 1
Bloom gelatin: Sprinkle gelatin powder over cold water in a small bowl and let sit for 5-10 minutes until spongy.
- 2
Heat cream and sugar: In a saucepan, heat heavy cream and granulated sugar over medium heat, stirring until sugar dissolves. Do not boil.
- 3
Dissolve gelatin: Remove cream mixture from heat. Add the bloomed gelatin and vanilla extract, stirring until gelatin is completely dissolved.
- 4
Strain and chill: Strain the mixture through a fine-mesh sieve into a bowl. Pour into individual serving glasses or ramekins.
- 5
Refrigerate: Cover and chill in the refrigerator for at least 4 hours, or until firm.
- 6
Prepare coulis: In a small bowl, combine passion fruit pulp and lime juice. Stir well.
- 7
Serve: Spoon the passion fruit coulis over the chilled panna cotta. Garnish with mint sprigs.
