Coconut and passion fruit panna cotta
l Switch language for recipe in English l
A coloured, acidulous and creamy Panna cotta with exotic flavors of passion fruit and coconut !Treat yourself with this fresh dessert that you can serve with a beautiful rose des sables :
https://www.unpetitoiseaudanslacuisine.com/en/roses-des-sables/
Coconut and passion fruit panna cotta
For 6 verrines
Preparation time: 15min, Refrigeration time: 8h
[ingredients title=”Ingredients”]
- 300ml coconut cream
- 200ml whipping cream
- 40g sugar (25g for the cream, 15g for the coulis)
- 4 gelatine sheets (3 for the cream, 1 for the coulis)
- 5 passion fruits
- 80ml water
[/ingredients]
PREPARATION
- In a bowl soak 3 gelatine sheets in cold water.
- In a saucepan, combine the coconut cream, whipping cream and 25g sugar . Heat while mixing regularly with a wooden spatula , until simmering.
- Remove the saucepan from heat , drain and squeeze the gelatine and introduce it into the cream. Whisk thoroughly in order to incorporate gelatine. Strain the cream to remove the foam and any gelatine trace.
- Stir the cream into 6 verrines. You can tilt the glasses to give some effect to the cold cream. For this, I think the best technique is to a muffin pan. For my part , not being at home when making this recipe , I did with the means at hand !
- Put the cream in the refrigerator and let cool for 6 hours ( I have done the panna cotta the day before !).
- When creams are firm, prepare passion fruit coulis . To do this , cut the passion fruits in 2 and take out the flesh.
- Soak the gelatine sheet in cold water.
- Mix the flesh of passion fruit with 80ml of water and 15g of sugar in a saucepan. Bring to boil and keep cooking over low heat for 5 minutes.
- Remove from heat and add the drained gelatine and whisk vigorously.
- Pour the coulis on the coconut cream.
- Place again the verrines in the refrigerator for 2 hours.
It’s ready!
