Simple Way to Prepare Award-winning Panna Cotta with Passion Fruit Sauce
Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, How to Prepare Perfect Panna Cotta with Passion Fruit Sauce. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Panna Cotta with Passion Fruit Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Panna Cotta with Passion Fruit Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Panna Cotta with Passion Fruit Sauce is 4-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to prepare a few components. You can have Panna Cotta with Passion Fruit Sauce using 9 ingredients and 5 steps. Here is how you cook it.
Creamy Italian Panna Cotta topped with tangy passion fruit sauce.
Ingredients and spices that need to be Prepare to make Panna Cotta with Passion Fruit Sauce:
- 1/4 cup (60 ml) cold water
- 2 1/4 tsp (7 g) powdered gelatin
- 2 cups (480 ml) heavy cream
- 1/4 cup (50 g) granulated sugar
- 1 tsp vanilla extract
- Passion Fruit sauce
- 4 passion fruits
- 1/4 cup (50 g) granulated sugar
- 4 tbsp (60 ml) vodka (optional)
Instructions to make Panna Cotta with Passion Fruit Sauce
- Place cold water in a small bowl and sprinkle gelatin over the surface in a single layer. Be sure not to pile it as that will prevent the crystals from dissolving properly. Let stand for 5-10 minutes to soften.
- Meanwhile, in a medium saucepan, heat cream, sugar on medium heat and bring just to a boil until sugar dissolves. Stir in gelatin and vanilla extract. Immediately whisk until smooth and dissolved. If the gelatin hasn’t fully dissolved, return the saucepan to the stove and heat gently over low heat. Stir constantly and don’t let the mixture boil.
- Pour cream into individual serving dishes. Cover with plastic wraps and refrigerate for at least 2-4 hours, or until completely set.
- Passion fruit sauce: cut the passion fruits in halves and remove the pulps using a spoon. In a small saucepan, bring 50 g sugar and the pulps to a boil. Remove from heat and puree the sauce with a hand blender, so that the flesh separates and the seeds remain whole. Stir in vodka if desired until well blended.
- To serve, remove the Panna Cotta from the ramekins and drizzle passion fruit sauce on top. Enjoy!
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