Passion fruit panna cotta

Panna cotta, as its name suggests, originates from Italy and more particularly from the south-east of Turin where a woman of Hungarian origin would have made this dessert following a surplus of milk at the beginning of the 19th century. Panna cotta is a recipe made from cream, milk, sugar and gelatin. Passion fruit panna cotta is another recipe from Europe that we have adapted to our local fruits, here maracudja or passion fruit but it would also be possible to prepare it with coconut milk and pineapple.


For 6 servings:

For the cream:

     25 cl of whole liquid cream
     25 gr caster sugar
     1 gelatin sheet

For the sauce:

     3 maracudjas or passion fruit
     10 cl of orange juice
     5 gr of cornstarch
     5 cl of water

  1. Put gelatin in cold water to soften it.
  2. Bring the cream with the sugar to the boil and turn off the heat.
  3. Wait 2 minutes for the cream to cool and add the gelatin.
  4. Mix and distribute the cream in 6 small verrines or ramekins.
  5. Leave to rest in the refrigerator for at least 45 minutes.
  6. Cut the maracudjas and collect the seeds.
  7. Mix these with the orange juice in a saucepan.
  8. Bring to a boil, mix the cornstarch with cold water.
  9. Pour everything over the hot fruit juice, stirring constantly.
  10. Bring to the boil again then filter to remove the lumps..
  11. Reserve in the refrigerator.
  12. Pour the cold exotic coulis over the Panna cotta.
  13. It's ready ! You can taste!