Creamy Tropical Dessert (Print Version)
# Ingredients:
→ For the Panna Cotta
01 -
18 fluid ounces heavy whipping cream (that's about 2¼ cups)
02 -
½ cup granulated sugar (around 100 grams)
03 -
2½ teaspoons unflavored gelatin powder
04 -
¼ cup cold water (2 fluid ounces)
05 -
¼ cup passion fruit puree (2 fluid ounces)
→ For the Passion Fruit Syrup
06 -
½ cup passion fruit puree (4 fluid ounces)
07 -
2 tablespoons water
08 -
¼ cup granulated sugar (about 50 grams)
# Instructions:
01 -
Get everything you need out and ready to go. When you're dealing with gelatin, timing matters, so having your ingredients and tools within reach makes the whole process smoother.
02 -
Add the cold water to a bowl, then sprinkle the gelatin evenly over the surface. Use a fork to gently stir everything together until the gelatin is fully incorporated into the water. Let this sit undisturbed for about 5 minutes—it should turn thick and look a bit grainy, which means it's ready.
03 -
While your gelatin is doing its thing, grab a small saucepan and pour in half a cup of the whipping cream along with the sugar. Stir it together, then warm it over medium-low heat, stirring constantly so nothing sticks. Once you see steam rising and the sugar has completely melted into the cream, take it off the heat. Let it cool down a bit if it's really hot—you don't want it going over 140°F or it'll mess with your gelatin.
04 -
Once your cream has cooled to a warm (not hot) temperature, add in your bloomed gelatin. Stir steadily until the gelatin dissolves completely—you shouldn't see any little grainy pieces floating around anymore.
05 -
Pour in the rest of your whipping cream along with the passion fruit puree. Give everything a good stir until it's all beautifully combined and uniform in color.
06 -
Line up your ramekins on a tray or rimmed baking sheet. Using a ladle, carefully divide the mixture evenly between four 8-ounce ramekins, filling each one.
07 -
Slide the tray into your refrigerator and let the panna cottas set for 4 to 6 hours until they're firm and no longer jiggly. Planning to wait longer? Just cover them with plastic wrap or lids so they don't dry out.
08 -
In a small pot, combine the passion fruit puree, water, and sugar. Heat everything over medium heat while stirring often. Let it bubble away until it's reduced by roughly half and has thickened up nicely. Transfer the syrup to a small jar and refrigerate it completely before serving—this is important so it doesn't melt your panna cotta later.
09 -
When you're ready to serve, take a sharp, thin knife and carefully run it around the top edge of each panna cotta to loosen it. Dip each ramekin in a pan of hot water for 30 to 60 seconds, then dry off the outside. Flip it upside down onto a serving plate and give it a gentle tap and shake until the panna cotta slides out. If it's being stubborn, dip it back in the hot water for another 15 to 20 seconds, but don't leave it in too long or the top will start melting.
10 -
Keep your unmolded panna cottas chilled until you're ready to eat. Drizzle with the cold passion fruit syrup and add any other toppings or garnishes you like right before serving.
# Notes:
01 -
Make absolutely sure your passion fruit syrup is completely chilled before pouring it over the panna cotta. A warm syrup will melt the delicate dessert on contact.
02 -
Don't let the cream and gelatin mixture get too hot—temperatures above 140°F will break down the gelatin and your panna cotta won't set properly.
03 -
If you need to store these longer than a few hours, covering them prevents the surface from drying out and forming a skin.