I am sure this recipe will attract you.
This is a perfect dessert to end a meal with the acidity of the fruit and sweetness of the cream.
Preparation: 20 min. Cooking time: 15 min. Resting: 2h
WHIPPING CREAM 50 CL or 500 ML
CASTING SUGAR: 50 G
2 SHEETS OF GELATIN 2 G
12 PASSION FRUITS OR
170 G OF PASSION FRUIT PULP (I had in my cupboard).
For Kiwi coulis
2 KIWIS OR MORE
Next time I will make a little more because the flavors mixture is excellent.
SUGAR (according to your taste)
Depending of the acidity of the fruit.
For the Panna Cotta
Put the gelatin in cold water to soften.
If using powdered gelatin you add to the cream later.
Bring the cream to a boil with 50 g of sugar (except if you use pulp of passion fruit in syrup as it is sweet enough.
If using powdered gelatin whisk in and let it cook for 2 minutes while continuously whisking.
If using gelatin sheets, remove for the heat, add the gelatin and mix well.
Then poor the cream into 6 glasses and refrigerate for at least 2 hours.
Alternatively you can also use a silicon mould. In that case I leave in the Freeze and unmold when harden.
For fruit coulis
Peel and cut thouroughly kiwis.
Blend with the desired amount of sugar.
I advise you not to over overcharge the quantity of the sugar in order to maximize the fruit flavor.