Passion Fruit Panna Cotta

Panna Cotta is one of those desserts that looks like it’s difficult to make, but in fact is quite easy. It doesn’t require many ingredients and you can customize the flavor easily. While I used passion fruit for this recipe you could easily swap it out for a different fruit.

To start, I added a 1/2 cup of passion fruit juice to a measuring cup and sprinkled unflavored gelatin on top. I let it sit for 15 minutes and then whisked it together.

In a medium saucepan over medium heat I whisked milk, heavy whipping cream, vanilla extract and sugar together until the sugar dissolved and the mixture began to simmer. I them removed it from the heat and let it sit for 10 minutes. Letting the mixture cool is key. If it’s too hot when you add the passion fruit/gelatin mixture in the next step the gelatin will lose its ability to thicken and your panna cotta will not firm up.

Next, I whisked the passion fruit mixture into the milk mixture until it dissolved.

Once the panna cotta mixture was ready it was time to divide it among four ramekins. To make it easy to divide the mixture among the ramekins I transferred it to a measuring cup…

And then poured 1/2 cup of the mixture into each of the ramekins.

After letting it cool to room temperature, I covered the ramekins and refrigerated the panna cotta for at least three hours so it could firm up.

Now, this is the nerve wrecking part… Will it firm up? I ended up checking it after an hour and was happy to see that it was already firming up. And after letting it sit in the refrigerator a bit longer it was the perfect consistency. You could top the panna cotta with a raspberry sauce or some whipped cream, but I was fine eating it as is.

Looking for some more passion fruit recipes, try making a passion fruit pie, ice cream or a curd that could be used as a filling for cookies.

Passion Fruit Panna Cotta

Ingredients:

1/2 cup passion fruit juice*

1 1/2 teaspoons unflavored gelatin

3/4 cup whole milk

1 cup heavy whipping cream

1 teaspoon vanilla extract

1/2 cup sugar

*I used frozen passion fruit pulp that I defrosted in the refrigerator overnight.

Directions:

Add passion fruit juice to a small bowl and sprinkle the unflavored gelatin on top. Let sit for 15 minutes.

In a medium saucepan combine the milk, heavy cream, vanilla extract and sugar. Whisk the mixture over medium heat until the sugar dissolves and the mixture comes to a bare simmer. Let sit for 10 minutes.

Whisk together the passion fruit juice and the gelatin and then whisk into the milk mixture to dissolve.

Divide the mixture among 4 ramekins and let cool to room temperature. Cover each and then refrigerate for at least 3 hours until the panna cotta has set.

Small Batch Bread Pudding

This week I am bringing you two different types of bread puddings. A traditional sweet small batch today and a savory one later this week. Both of these came about due to leftover bread after ordering Italian food.

Truthfully, I made this small batch bread pudding twice. The first batch with half of a rustic loaf and then to tweak the recipe I used regular sliced white bread.

First, I sliced the bread into cubes. Now, bread pudding is best made with thick crusty bread to absorb the custard, when I used the rustic bread that was the perfect consistency. With the sliced white bread, it was a few days past its expiration date, and I had it in the refrigerator, so it was kind of stale already. It wouldn’t have hurt to toast it in the oven for a few minutes before using it though.

Next I divided the bread among three ramekins that I lightly greased with butter and placed on a baking sheet.

In a medium bowl I whisked together the contents for the custard – eggs, milk, heavy whipping cream, sugar, light brown sugar, cinnamon, nutmeg and vanilla extract – and then transferred it to a large measuring cup to make it easy to pour and divide among the ramekins. I let them sit for about 10 minutes so the bread could soak in the custard.

I then baked them in a 350 F preheated oven for about 45 minutes. I knew they were ready when they had puffed up, were golden brown on top and most importantly a cake tester inserted in the middle came out clean. And while the custard did overflow a bit and they were a bit humongous on top they did “deflate” as they cooled. Most importantly though they were delicious.

Here’s a pic of the one’s I made with the rustic bread deflated and cooled.

Later this week, a savory bread pudding made with focaccia. YUM!

 

Small Batch Bread Pudding

Ingredients:

3 cups cubed bread

2 eggs

1 cup whole milk

1 cup heavy whipping cream

2 tablespoons sugar

2 tablespoons light brown sugar

3/4 teaspoon ground cinnamon

1/4 teaspoon group nutmeg

1 teaspoon vanilla extract

 

Directions:

Preheat the oven to 350 F. Butter three 8oz. ramekins and place on a baking sheet.

Divide the bread among the buttered ramekins.

Whisk the remaining ingredients in a medium bowl. Transfer to a measuring cup and divide the mixture among the ramekins. Let sit for 10-15 minutes so the bread can soak in the liquid.

Bake in the preheated oven for 40-45 minutes, or until a cake tester comes out clean.

Let the bread pudding cool on the baking sheet. While cooling the bread pudding will deflate after rising considerably during baking.

Enjoy once cool or refrigerate in an airtight container up to 3 days in the refrigerator.