Mmm passion fruit. The tropical flavors definitely make summer feel more summery. I picked up a few at the farmer’s market thinking that I’d just spoon the juicy pulpy seeds straight into my mouth. But instead went for vanilla panna cotta. It’s such an easy dessert I knew it wouldn’t stress me.
The vanilla beans unexpectedly settled to the bottom of the molds. But since the bottom would become top this caused no problems at all. I rather liked the concentration of the little black dots on top. And of course the flavor. It was delicious! The combination of the creamy vanilla and tangy sweet tropical fruit flavors worked well together.
I used regular brioche molds to shape these a la AOC. A brilliant idea imo, turning a simple dessert into something so pretty.
Vanilla Passion Fruit Panna Cotta
2 cups heavy cream
1/4 cold milk
1 packet gelatin (about 2 tsp)
3 tbsp sugar
1/2 vanilla bean
spray canola oil
3-6 passion fruits
6 regular brioche molds
Combine the milk and gelatin in a bowl. Split the vanilla bean vertically with a sharp knife and scrape to get the seeds out. Heat the vanilla beans and pod, cream and sugar in a heavy-bottomed pot. When it starts to bubble take it off the heat and add it to the gelatin mixture. Whisk to combine.
Spray the molds lightly with the oil. Divide the mixture into the molds. You’ll have a lil bit leftover which you can chill in a separate ramekin.
Chill for at least 3 hours.
When the panna cotta is set unmold into the plate. This is easily done by holding the mold facing you like a mirror and gently loosening the top ridges of the panna cotta with your fingers. When you see it pulling away from the top flip it gently over the middle of a plate. Slice the passion fruit in half and scoop the seeds on top of the panna cotta. You can use half to whole passion fruit for each one.