Panna Cotta with passion fruit sauce
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|
|1||vanilla bean (seeds)|
kitchen towel, hand blender, plastic wrap, whisk, cooking spoon, small ramekins (ca. Ø 8cm), cutting board, knife, 2 small saucepans, small bowl
This fizzy and light sparkling wine harmonizes excellently with the exotic passion fruit. The Prosecco ensures an utterly crisp taste sensation.
Soften the gelatin in cold water.
2 sheets gelatin
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
Fill the ramekins with the mixture, cover well and chill for at least 4 hours, or overnight.
kitchen towel, small ramekins, plastic wrap
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
Add remaining half of sugar to the passion fruits and bring everything to a boil.
50 g sugar
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.