On Instagram, I asked for requests or ideas for new recipes. One of the responses was 'something sweet, a classic dessert your way'. Now I'm not really a fan of sweets, so a nice challenge to make a delicious dessert that is not too sweet. It has become this summery panna cotta.

The most important thing in this dish is the balance; the ratio between the sweet panna cotta and the fresh fruit. Do you want more sweet? Then just make a little more panna cotta. If you make this dessert I'm very curious about how it was perfect for you, so be sure to tag me on Instagram!

PS: You can also use aluminum timbales instead of a silicone baking pan, but without the passion fruit jelly at the bottom; you can't quite get it out.

Tropical panna cotta

0.0 from 0 votes

Course: DessertCuisine: ItalianDifficulty: Average

Portions

–

persons

Waiting time

hours

Preparation time (indication)

minutes

Tools:
– Silicone baking pan (I used this)
– Parisienne drill (the smallest you have)

Ingredients

3 passion fruit
1 lime
125 gr sugar
125 ml water
2 gr agar agar
250 ml cream
25 gr sugar
1 vanilla pod
2 leaves gelatin
1 strawberry (place in a container in the freezer an hour before serving)
1 pineapple or melon
1 mango
2 kiwis

Preparation

passion fruit jelly
Cut the passion fruit in half and scoop out the pulp.
Strain out as much juice as possible.
Bring the water with the sugar to a boil and stir until the sugar has dissolved.
Add the agar to this and let it boil for a few minutes.
Remove from the heat and stir in the passion fruit juice and juice of half a lime (keep the other half of the lime aside).
Pour 2 to 3 tablespoons of this mixture each into the silicone baking tin and let it cool in the refrigerator.
You can also let the leftovers stiffen in the fridge on a tray. Then go through the immersion blender, push through a sieve and put in a squeeze bottle: passion fruit gel!
panna cotta
Bring the whipping cream to a boil.
Scrape the vanilla pod empty and add the marrow and the pod to the whipped cream.
Bring to the boil for 15 minutes and meanwhile soak the gelatine leaves in cold water.
Remove from heat, remove vanilla pods and stir in sugar until dissolved.
Now stir in the gelatin until it is also dissolved and let it cool for 5-10 minutes. The trick is that the panna cotta still has some heat to 'melt' to the jelly.
Then fill the baking tin (with the passion fruit jelly that has now set) and let it set in the fridge for 4 hours.
Topping
Make nice balls of the mango, kiwis and pineapple with the Parisienne drill. That last one is a bit tricky, but it's worth it! And otherwise you grab a melon, also delicious. Make as much as you want, and keep any leftovers in the fridge.
layout
Press the panna cotta with the passion fruit jelly from the baking tin onto a plate. Distribute the fruit playfully.
Distribute the fruit playfully.
Grate some lime zest over the plate (use the other half for this) and do the same with the frozen strawberry.
Buon appetito!