Passionfruit Panna Cotta

1. 1

   Combine heavy cream, milk, sugar, cinnamon and vanilla extract over low heat until sugar has dissolved. Increase heat and cook until just simmering. Remove from heat.

2. 2

   Meanwhile, press pulp of 5 passionfruit through a fine-mesh strainer. Discard seeds. Stir juice into cream mixture. Add gelatin and gently heat until melted. Let cool slightly. Wet eight 4 oz pudding molds with a little water. Strain cream mixture then distribute between molds. Chill overnight.

3. 3

   Temper panna cotta at room temperature for 10 mins before serving. Dip molds into warm water for 3-4 seconds then invert onto serving plates. Sprinkle with remaining passionfruit pulp.

* Per serving · 4 servings · Values may vary.

No additional tips available.