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