EL Iberico

Kuala Lumpur

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  • Oxana Zhiber

Passion fruit panna cotta

Updated: Jun 20



  • 4 ripe passion fruits

  • 300ml pot double cream

  • 200ml pack coconut cream

  • 140g caster sugar

  • juice ½ lemon

  • 12 g powdered gelatin

  1. Halve 3 passion fruits and scoop out the pulp into a saucepan. Add the cream, coconut cream, caster sugar and lemon juice, heat everything together, then gently boil, stirring until the sugar has dissolved. When the cream is just simmering, scoop out about 100ml into a small bowl and scatter over the gelatin. Stir until dissolved, stir back into the saucepan, then take off the heat.

  2. Press through a sieve into a jug, then pour the mixture into 4 individual ramekins. Leave to set in the fridge for at least 4 hrs until completely set.

  3. Spoon the pulp of the remaining passion fruit and pour over panna cotta (opt). 


Passion fruit panna cotta

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