Sunday, July 19, 2009
Passionfruit Panna Cotta with Raspberry Lime Coulis
2 cups light cream
1 1/2 cups milk
3/4 cup thawed Goya passionfruit pulp
1/2 cup white sugar
2 tablespoons hot water
3 teaspoons Knox gelatin
2 cups fresh raspberries
Zest of 1 lime
1-2 tablespoons sugar
To Make Panna Cotta:
Heat up cream, milk, passionfruit pulp and sugar in medium heavy sauce pot over medium-low heat. Cook about 15 minutes, stirring occasionally. If mixture begins to steam, turn heat down to avoid boiling. Remove from heat.
Whisk together hot water and gelatin in small bowl. Let dissolve for about 5 minutes. Stir in some hot passionfruit cream until gelatin dissolves.
Mix in gelatin mixture into passionfruit cream. Taste and add more sugar if cream is too tart. Let cool to room temperature, stirring occasionally.
Pour into 6-8 ramekins and refrigerate, covered with Saran wrap at least 4 hours.
To Make Raspberry-Lime Coulis:
Place 1 1/2 cup raspberries in a saucepan and add the lime zest. Mash with a fork and add 1 tablespoon, stirring until dissolved.
When the raspberries are just beginning to simmer, pour through a sieve into a bowl, pushing the berries with a large spoon to release the juice. Taste, adding more sugar if needed.
Serve panna cotta with raspberry-lime coulis. Garnish with fresh raspberries.