Mango Passion Fruit Panna Cotta

 

Ingredients:  

1.5 cups heavy cream  

1/2 cup whole milk  

1/3 cup granulated sugar  

1.5 tsp powdered gelatin (unflavored)  

1 tsp vanilla bean paste  

1/4 cup passion fruit pulp (seeds removed)  

1 cup ripe mango purée (about 1 large mango)  

2 tbsp passion fruit pulp (with seeds)  

1 tbsp fresh lime juice  

1 tbsp honey or agave  

Fresh mango cubes (for garnish)  

Extra passion fruit seeds (for garnish)  

Small mint leaves (for garnish)  

Toasted coconut flakes (optional, for garnish)  

Instructions:  

1. In a small bowl, add the milk and evenly sprinkle the

gelatin on top; let it rest for 5 to 10 minutes to bloom.  

2. In a medium saucepan over medium heat, mix the

heavy cream, sugar, and vanilla bean paste, stirring

constantly until the sugar dissolves and the mixture

starts to simmer (avoid a full boil).  

3. Take the saucepan off the heat and whisk in the

bloomed gelatin until it is fully blended and smooth.  

4. Add the strained passion fruit pulp and stir well.  

5. Carefully pour the panna cotta mixture into 4 to 6

serving glasses or ramekins.  

6. Place in the refrigerator for at least 4 to 6 hours, or

overnight if possible, until fully set with a slight jiggle.  

7. While the panna cotta sets, mix together the mango

purée, passion fruit pulp (with seeds), lime juice, and

honey to prepare the coulee.  

8. Right before serving, generously spoon the fruit coulee

over each panna cotta.  

9. Finish with fresh mango cubes, a sprinkle of additional

passion fruit seeds, and a small mint sprig on top.