Gastronomixs

Passion fruit and yoghurt panna cotta

Refreshing and tart, perfect in a dessert or pre-dessert. On the photo you can see a passion fruit filled with panna cotta, finished with fresh passion fruit. 

Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer, the Netherlands.

Passion fruit and yoghurt panna cotta

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Ingredients

120

g

passion fruit coulis

300

g

yoghurt

300

g

cream

110

g

sugar

2

leaves

gelatin

2.3

g

agar agar

Preparation method

  • Mix all the ingredients together, except for the gelatin, and place on the heat.
  • Soak the gelatin in cold water until it becomes elastic.
  • Bring the mixture to the boil and cook for two minutes whilst stirring continuously.
  • Take the mixture off the heat and allow to cool to 80°C before adding the gelatin and allowing it to dissolve.
  • Pour into the mould of your choice (such as a hollowed-out passion fruit) and allow it to cool down in the refrigerator.
  • Finish with fresh passion fruit if desired.

Serving suggestions

  • Delicious in a dessert with components of, for example, lemongrass, white chocolate, lime, mango, nuts, pineapple, banana, kiwi, ginger and yogurt.
  • As a base for a dessert with a mango sorbet and yoghurt sheets.
  • As a pre-dessert.
 

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