Then you should try this smooth, fresh and tasty passion fruit Panna cotta.
Passion fruit Panna cotta
- 1 1/2 – 2 leaves of Gelatine
- 1 1/2 dl Cream
- 5 tbsp Sugar
- 3 dl Youghurt
- 1 Vanilla pod
Let the cream, the sugar and the vanilla pod come to a boil. Pull it away from the stove. Add the soaked leaves (soak them in cold water and squeeze out the water before blending them) of Gelatine and let them melt in the cream mixture. Let it cool of a bit, remove the vanilla pod and add the youghurt.
Pour the mixture in soup plates or in small bowls, leave them in the fridge for about 3 hours.
Passion fruit jelly
- 1 1/2 leaves of Gelatine
- 2 dl Passion fruit juice
Soak the gelatine leaves in cold water, squeeze them and melt them carefully in a pot together with the passion fruit juice. Let it cool of a bit and poor the jelly carefully on top of your Panna cottas.
Before serving, scoop out half a passion fruit on each portion. You can also decorate with fresh mint leaves.