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CRÈME FRAICHE PANNA COTTA WITH PASSIONFRUIT-MINT SAUCE

SERVINGS
Serves 6 Servings
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SERVINGS
Serves 6 Servings
RATE THIS RECIPE
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Ingredients

Passionfruit-mint sauce
  • 1 cup simple syrup
  • 1 cup vanilla bean
  • 1/3 cup mint leaves
  • 3/4 cup passionfruit sorbet
  • 2 tablespoon passionfruit pulp
Crème fraiche panna cotta and assembly
  • 1 cup simple syrup
  • 1 cup vanilla bean
  • 1/3 cup mint leaves
  • 3/4 cup passionfruit sorbet
  • 2 tablespoon passionfruit pulp
  • 1 1/2 cup cream
  • 1 cup milk
  • 1/2 cup buttermilk
  • 1/2 cup sugar
  • 1 cup crème fraiche
  • 3 teaspoon powdered gelatin

Preparation

Baking Directions:

Here, the Italian classic panna cotta (Italian for “cooked cream”) gets a new, tart edge from the inclusion of crème fraiche.

The passionfruit-mint sauce adds a sweet lift to the heavy cream.

Use the exact amount of gelatin indicated.

A properly made panna cotta should just barely hold together and an excessive amount of gelatin will give it too much body.

Passionfruit-mint sauceMake a mint syrup by infusing the simple syrup, vanilla bean, and mint leaves overnight in the refrigerator.

Strain.

(If you’d like to speed the process, bring the syrup and vanilla bean to a boil and pour over the mint leaves.

Strain and cool.)

You should have about 1 cup of syrup.

In a mixing bowl, whisk together the melted sorbet, passionfruit, and 5 tablespoons of the mint syrup.

Crème fraiche panna cotta and assemblyPour the cream, milk, buttermilk, sugar, and vanilla bean into a saucepot and bring to a boil over high heat.

Remove from heat and whisk in the crème fraiche.

Strain through a strainer.

Add the gelatin to the hot cream mixture, stirring to dissolve.

Pour evenly into six bowls (about 1 1/3 cups each), or into 1 1-quart souffle dish.

Chill to set for at least 2 hours.

Serve with about 2 tablespoons passionfruit-mint sauce on top of each serving.

Tips:

Passionfruit: Fresh passionfruit has a dark, slightly wrinkled look.

To remove seeds and pulp from a passionfruit, cut the fruit in half crosswise and scoop it out.