-
1
In a small saucepan, combine the yolks with the passion fruit, sugar and lemon juice.
-
2
Cook over low heat, whisking, until the sugar dissolves.
-
3
Add the butter and cook, whisking, until thickened, about 8 minutes.
-
4
Immediately strain the curd into a bowl. Using a back of the spoon, press the juice through the sieve.
-
5
Cover the bowl with plastic wrap and press the wrap onto the surface of the curd.
-
6
Refrigerate until chilled.
-
7
In a large bowl, combine buttermilk, lemon juice and zest, whisk to combine. Set aside.
-
8
In a small bowl, fill it with 3 tablespoons cold water. Sprinkle the unflavored gelatin evenly over the water. Making sure that the powder does not get poured into only 1 spot. Set the bowl aside. It takes the gelatin about 3 to 5 minutes to bloom. The gelatin will be soft.
-
9
While the gelatin is blooming, combine heavy whipping cream and sugar in a medium sauce pot. Over medium heat, warm the cream and sugar to just below a simmer, stirring continuously to dissolve the sugar. When the cream is just below a simmer, turn off heat and transfer the pot to a wire cooling rack. Gently whisk in the bloomed gelatin until incorporated. Once the gelatin has been whisked into the cream, pour the hot cream into the buttermilk-lemon mixture and gently stir.Carefully transfer the mixture and pour into individual cups, transferring the cups into the refrigerator until set. This takes about 3-4 hours, or works great to make the night before. Allow the panna cotta to cool down in the fridge for an hour before covering with plastic wrap.
-
10
When the buttermilk panna cotta is set, and you are ready to serve the dessert. Take 2 tablespoons of passion fruit curd and evenly spread over top of each glass.
