Passion Fruit Coconut Panna Cotta Recipes

PASSIONFRUIT PANNA COTTA

Steps:

• In a small bowl, whisk together the gelatin, water, vanilla extract, and passionfruit. Let sit while you prepare the rest.
• In a medium saucepan, combine the coconut milk, heavy cream, and sugar. Bring to a slow simmer over medium-low heat stirring occasionally until sugar melts. Remove from heat and whisk the gelatin mixture into the warm milk until completely dissolved.
• Pour into three 6-ounce ramekins or mini bundt pans. Chill overnight until set.
• Top with fresh passionfruit pulp, coconut flakes, and raspberries or whipped cream.

PASSION FRUIT & COCONUT PANNA COTTA

Steps:

• Halve 6 of the passion fruit 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 gelatine. Stir until dissolved, stir back into the saucepan, then take off the heat. Press through a sieve into a jug, then pour the mixture into 4 individual mini pudding basins. Leave to set in the fridge for at least 4 hrs until completely set.
• Meanwhile, halve and scoop the rest of the passion fruit through a sieve into a bowl. Mix to sweeten with the icing sugar, add 1 tbsp of the seeds from the sieve back into the sauce, then stir to mix. Can be made up to 2 days in advance and chilled.
• To serve, briefly dip the panna cotta moulds into hot water until they just loosen at the sides, then invert onto serving plates. Spoon the sauce around the plates and serve.

COCONUT PANNA COTTA WITH PASSION FRUIT

Steps:

• Check out my pate sablee recipe to make the cookies in here
• Once cookies are baked and cooled to room temperature, melt a small amount of white chocolate and brash the cookies with it
• Dust with shredded coconut and set aside
• Prepare the coconut part: Soak gelatine sheets into cold water
• Heat coconut puree and sugar until simmering and sugar dissolves
• Remove saucepan from heat, squeeze excess water from gelatine sheets and stir them into the coconut mixture. Set it aside
• Prepare the passion fruit part: Soak gelatin sheets into cold water
• Run passion fruit puree through a sieve to get rid of most of the seeds. Keep in a few only
• Heat passion fruit puree with sugar until just simmering and sugar fully dissolves
• Remove saucepan from heat, squeeze excess water from gelatine sheets and stir them into the passion fruit puree. Set it aside
• Since both coconut part and the passion fruit part contains gelatine, you have to be careful not letting them fully set before fully assembling in the mold, so don´t let them fully cool. Stir them occasionally
• Grab your Silikomart Color mold and let´s start the assembling process. Pipe the white part (coconut panna cotta) into the middle of each cavity, then pipe some more coconut panna cotta into the outer circle
• Place mold in to the freezer for 15 min so that the coconut part can set before proceeding to the next step. Leave the rest of the coconut cream at room temp and stir it occasionally so it won´t set
• Once coconut part fully sets in the freezer, proceed with piping the passion fruit part on top
• Freeze the mold again now for 30 minutes. Make sure you occasionally stir the remaining coconut part so it won´t set while mold is in the freezer
• Once passion fruit part fully sets in freezer, proceed with piping the remaining white (coconut) part on top. Let it chill in the freezer for min 6h, overnight is even better
• After panna cottas are fully frozen, gently but firmly release them from the mold. Make sure you press the middle particularly so it won´t stuck into the mold
• Place each panna cotta onto the coconut sable cookie while panna cotta is frozen
• Let the panna cotta thaw either at room temp or in the fridge
• Store refridgarated for 2-3 days

COCONUT PANNA COTTA WITH PASSION FRUIT SAUCE

Steps:

• Panna Cotta
• Spray 4 half cup capacity ramekins or small cups with cooking spray or coconut oil.
• Take two teaspoons of unflavored gelatin and mix it with equal parts cold water, stir and let sit to firm. To a saucepan, add 2 cups of coconut milk on low to medium low heat. Add 1/3 cup of sugar and salt. Heat until the sugar is disolved, about 4 minutes. Do not let it boil. Remove from the heat and add the gelatin and the vanilla. Whisk to dissolve all the gelatin.
• Pour the coconut mixture into the cups and refrigerate for at least 4 hours or overnight.
• Passion Fruit Sauce
• In a saucepan on medium low, heat the pulp. Add the sugar and stir to disolve. Remove from heat and chill, covered in refrigerator until ready to serve.
• To Serve
• Remove the panna cotta carefull from the ramekin. Gently loosen the sides with a knife, if necessary, give a little push on the side to release. Top with Passion Fruit Sauce. Enjoy!

COCONUT PASSION FRUIT PANNA COTTA

Steps:

• Place the coconut milk in saucepan, then add the maple syrup, vanilla extract and mix it well.
• Now Divide the milk into another saucepan equal part, add 1 tsp agar agar into the one milk pan mix it till dissolve properly, heat the milk and bring it to the boil.
• Now take the molds and pour boiled milk till each molds fill half. Place the molds into the refrigerator for an hour to set bottom layer properly.
• Take another half of milk pan add agar agar, mix it till dissolve properly and bring it to the boil, switch of the flame; add passion fruit juice mix it well and let it cool down for 5mins.
• Now take the molds from refrigerator which we already prepared and placed inside to set the bottom layer, pour passion fruit milk mixture over it slowly with spoon and make another layer, place those molds again into the refrigerator to set properly for 4-5hrs.
• Coconut Passion Fruit Panna Cotta is ready to serve with passion fruit pulp, remove it into the plate and top with pulp or serve as it is into the mold with pulp and enjoy.