Indulge in the exquisite lightness and vibrant flavors of this Creamy Fruit Panna Cotta, a simple yet elegant dessert perfect for any occasion. This Italian classic boasts a silky smooth texture, a delicate sweetness, and the refreshing burst of your favorite seasonal fruits. Imagine the creamy, vanilla-infused panna cotta contrasting beautifully with the juicy sweetness of berries, the tropical tang of mango, or the comforting warmth of stone fruits – a symphony of taste and texture in every bite. It's surprisingly easy to make, requiring minimal ingredients and even less effort.
This recipe unlocks the secret to achieving that perfect panna cotta consistency, ensuring a delightful dessert every time. Forget complicated techniques and long cooking times; this version is designed for ease and delicious results. Ready to create your own masterpiece? Let's dive into the step-by-step instructions to make this dreamy Fruit Panna Cotta.
Tools Needed
- Saucepan
- Sieve
- Whisk
- Molds
- Refrigerator
Ingredients
- Unsweetened fresh milk: 700ml
- Whipping cream (e.g., Whipped Dream): 500ml
- Sugar: 130g
- Gelatin: 18-19g
- Water: 80ml
- Kiwi: 1 large
- Sugar for kiwi sauce: 50g
- Salt: a pinch
- Passion fruit: 4 x 250g
- Sugar for passion fruit sauce: 90-100g
- Salt for passion fruit sauce: 1/2 teaspoon
- Green food coloring: a small amount
- Assorted fruits for garnish (mango, strawberries, etc.)
Step-by-Step Instructions
Step 1. Prepare the Fruit Sauces
- Mash one kiwi through a sieve to create a smooth puree. Combine the puree with 50g sugar, a pinch of salt, and cook on the stove until thickened and yellow. Add a tiny amount of green food coloring for a vibrant hue. Set aside to cool.
- Filter 4 passion fruits through a sieve to extract the juice and pulp, discarding the seeds (reserve a few for garnish). Combine the juice with 90-100g sugar and 1/2 teaspoon of salt. Simmer until thickened. No need for food coloring.
Step 2. Make and Set the Panna Cotta
- In a saucepan, heat 700ml milk, 130g sugar, and 500ml whipping cream until warm. Remove from heat. Sprinkle gelatin (18-19g, previously softened in water) over the warm mixture. Stir until fully dissolved.
- Pour the panna cotta mixture into molds, leaving some space at the top for fruit and sauce.
- Chill the panna cotta in the refrigerator for at least 4 hours, preferably overnight.
Step 3. Garnish and Serve
- Once chilled, decorate with the prepared kiwi and passion fruit sauces, and your choice of fresh fruits (mango, strawberries, etc.).
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Tips
- Adjust the amount of gelatin to achieve your desired panna cotta consistency. Less gelatin results in a softer, more melt-in-your-mouth texture.
- Don't boil the milk mixture; just heat until warm to prevent it from curdling and to maintain the creaminess of the panna cotta.
- Use ripe mangoes for a sweeter and more flavorful garnish.
- Don't overfill the molds to allow for adequate space for the fruit and sauce toppings.
Nutrition
- N/A
FAQs
1. Can I make this panna cotta ahead of time?
Absolutely! Panna cotta tastes even better after chilling for at least 4 hours, or even overnight. Make it a day ahead and enjoy!
2. What kind of fruit can I use?
Almost any fruit works! Berries, peaches, mangoes, kiwi – use your favorites. Consider the flavors and colors to create your perfect combination.
3. What if my panna cotta doesn't set?
This usually means you didn't bloom the gelatin properly or your gelatin wasn't fresh. Make sure the gelatin is fully dissolved in the warm cream mixture before adding the cold cream.
This Creamy Fruit Panna Cotta is the perfect ending to any summer meal, offering a refreshing and elegant touch without the fuss. Its simple elegance and customizable fruit options make it ideal for both novice and experienced bakers alike. So go ahead, impress your friends and family with this delightful dessert – they'll be begging for seconds!