Panna cotta with passion fruit drizzle Recipe

A deliciously creamy Italian dessert - panna cotta served with a passion fruit drizzle.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(17 votes) 4.3/5

Les ingrédients

Pour people
  • For the cream
  • Double cream : 250 ml
  • Caster sugar : 25 g
  • Gelatine leave(s) 2g : 1 whole
  • For the sauce
  • Passion fruit(s) : 3 whole
  • Orange juice : 100 ml
  • Corn starch : 5 g
  • Water : 50 ml


  • ETAPE 1

    Place the gelatine leaves in a bowl of cold water to soften. Place the cream and the sugar in a saucepan and bring to the boil. Remove from the heat and allow to rest for 2 minutes before adding the softened gelatine. Mix well to dissolve and then pour the liquid into 6 individual glasses. Chill for at least 2 hours until set.

  • ETAPE 2

    Cut the passion fruits in half and scrape out seeds and the juice. Mix the passion fruit and the orange juice together in a saucepan and bring to the boil. Mix the corn starch with the cold water and then add to the hot fruit juice mixture. Bring back to the boil and then pass the liquid through a fine sieve. Chill in the fridge.

  • ETAPE 3

    Serve the panna cottas with the passion fruit coulis.

Chef's tip

«This quick and easy panna cotta can be served with the fruit drizzle of your choice - try raspberry, strawberry or blackcurrant.»

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