Panna Cotta with passion fruit sauce
Difficulty: Easy
Time: 20 min. preparation time, 0 min. baking time
Nutrition: Calories ca 530 / Protein 7g / Carbohydr. 49g / Fat 32g
Ingredients (3 servings)
300 ml | heavy cream |
100 g | sugar |
1 | vanilla bean (seeds) |
2 sheets | gelatin |
4 | passion fruit |
Utensils
kitchen towel, hand blender, plastic wrap, whisk, cooking spoon, small ramekins (ca. Ø 8cm), cutting board, knife, 2 small saucepans, small bowl
Wine Tip
Prosecco, 2012
This fizzy and light sparkling wine harmonizes excellently with the exotic passion fruit. The Prosecco ensures an utterly crisp taste sensation.
Step 1
Soften the gelatin in cold water.
small bowl
2 sheets gelatin
Step 2
Bring half of the heavy cream with half of the sugar and vanilla seeds to a boil. Remove pan from stove. Next, add other half of chilled heavy cream and the softened gelatin. Mix until the gelatin has dissolved.
whisk, small saucepan
300 ml heavy cream / 50 g sugar / 1 vanilla bean
Step 3
Fill the ramekins with the mixture, cover well and chill for at least 4 hours, or overnight.
kitchen towel, small ramekins, plastic wrap
Step 4
For the fruit sauce, slice passion fruits open and remove the flesh using a spoon. Put into a small sauce pan.
cutting board, small sauce pan, knife
4 passion fruits
Step 5
Add remaining half of sugar to the passion fruits and bring everything to a boil.
cooking spoon
50 g sugar
Step 6
Remove the saucepan from the stove and puree the sauce, so that the flesh separates and the seeds remain whole. To serve, remove the Panna Cotta from the ramekins and drizzle passion fruit sauce on top.
hand blender