Passion Fruit Panna Cotta

4 servings

1 c. cream

1/3 cup milk

1/4 c. + 2 T. sugar

1 1/8 tsp gelatin

2 1/4 tsp water

1/3 cup +2 T. Passion Fruit Purée

Combine the sugar, cream and bring to a boil, remove from heat immediately. Meanwhile mix gelatin with water and allow to soften.

Dissolve gelatin in cream mixture.

Stir in cold milk and Passion Fruit Purée.

Pour into ramekins and refrigerate until set.

Recent Posts

See All

Cranberry Pie Filling

6 cups fresh cranberries, coarsely chopped - SEE NOTE 1 2 cups granulated sugar ⅓ cup fresh orange juice ¼ cup cornstarch 3 tablespoons all-purpose flour ½ teaspoon ground ginger ¼ teaspoon salt 1 tab

Seasonal Fruit Cobbler: Pears and Apples

8 tablespoons butter 3 apples, peeled, cored and cut into 8ths 2 pears, peeled, cored and cut into 8ths 1/4 cup white sugar 1/4 cup brown sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon nutmeg 2 teasp