Deliciously light and creamy, this classic panna cotta recipe combines the delicate aroma of vanilla bean with the sweetness of grilled peaches and the tanginess of passion fruit, a beautiful balance of flavors that dances over your tongue
If you want to impress your friends with a 5-star dessert, then you’ve come to the right place! Panna Cotta is one of the most underrated desserts. Everyone think it’s difficult to make since it looks fancy and tastes incredibly delicious, when in fact, it is super easy to make. It doesn’t require any fancy ingredient, nor any extensive baking equipment whatsoever and can even be made well in advance.
I became crazy about panna cotta when I watched Emilia Jackson, aka the panna cotta queen, on Masterchef Australia season 6. The judges always commented on her wobbly, jiggly panna cottas and now I am obsessed by that jiggle. So, let’s dive right into it, shall we?
Dress up your panna cotta!
Take this simple vanilla panna cotta to the next level! Jazz it up with berry coulis, caramel sauce, lemon curd, chocolate sauce, liqueur or keep it simple with just some fresh fruits.
Tips & Tricks
- If you are using gelatin sheets, use the same weigh as instructed in the recipe (7g). Add the sheets to a bowl filled with cold water. Let the sheets soak for about 10mins then remove them and squeeze out excess water. Stir in the gelatin sheets to the hot heavy cream mixture as per the recipe. (You do not need to add the soaking water as for the powdered gelatin)
- You can freeze your undecorated panna cottas. Just put them in the fridge overnight to thaw thoroughly before using
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Panna Cotta with Passion fruit & Grilled PeachesCourse: From The Kitchen, Something SweetDifficulty: Easy
60ml (¼ cup) of cold water
7g (2¼ tsp) of unflavored gelatin powder
480ml (2 cups) heavy cream
50g (¼ cup) granulated sugar
1 vanilla bean or 1 tsp pure vanilla extract
2 passion fruits
1 peach or 2 apricots
- In a bowl, pour the water then sprinkle the gelatin powder over the surface forming a single layer and set aside for about 10mins.
- Meanwhile, combine the heavy cream, sugar and vanilla in a saucepan and bring the mixture to a boil on medium heat just until the sugar dissolves, stirring occasionally.
- Remove the saucepan from the heat and discard the vanilla bean
- Add in the gelatin and whisk the mixture vigorously until the gelatin dissolves completely*
- Pour the mixture into your serving dishes (I like to serve mine in clear glass containers as they present the panna cotta elegantly) and refrigerate for at least 3-4 hours or until completely set
- A few hours before serving, slice your apricots or peaches and slightly grill them on a griddle pan
- Top off each panna cotta with the pulp of half a passion fruit and the slightly grilled peaches. You may also add a drizzle of honey or maple syrup if you like yours a little sweeter
- * If your gelatin doesn’t dissolve, heat up the mixture on low heat, stirring constantly. Make sure not to let the mixture boil.
Recipe inspired by Pretty.Simple.Sweet