Panna Cotta is a dessert from Italy, very delicate and delicious. Translated as "boiled cream" or "boiled cream". The basis of the dessert is cream with gelatin, and then you can add anything - berries, fruits, caramel. Below is the recipe for Tropical Panna Cotta.
It is necessary
- For six servings:
- - 400 ml of cream;
- - 200 ml of milk;
- - 1/4 cup powdered sugar;
- - zest from 1 lime;
- - 2 leaves of kaffir lime;
- - 175 g palm sugar;
- - 6 pcs. passion fruit;
- - 3 plates of gelatin;
- - 1/2 cup each chopped fruits - pineapple, mango, papaya;
- - 12 small pineapple leaves;
- - coconut flakes.
Instructions
Step 1
Pour cream and milk into a saucepan, add powdered sugar, kaffir leaves, zest of 1 lime, 75 g of palm sugar. Bring the mixture to a boil, remove from the stove, and leave for half an hour.
Step 2
Soak the gelatin plates in cold water for about 5 minutes. You can replace 5 g of loose gelatin. Heat the cream over low heat, add the gelatin, stir until it dissolves. Strain the mixture and pour into 6 tins. Chill dessert for 4 hours or even overnight.
Step 3
Dissolve remaining palm sugar with 1/3 cup water and simmer over low heat for a couple of minutes. Then cool the mixture slightly, add passionfruit pulp, stir, cool.
Step 4
String the fruit pieces onto 12 wooden skewers, alternating between pineapple, mango and papaya (start with a pineapple leaf).
Step 5
Dip the Panna Cotta tins in hot water and then flip over to serving plates. Drizzle with the marcuja syrup. Serve a beautiful tropical dessert with two "fruit" skewers, sprinkled with coconut.
