Panna Cotta with Fresh Passion Fruit

Passion Fruit_ Panna Cotta_Dessert_Vietnamese Cuisine_Indiechine-7 Passion fruit_ Panna Cotta_Dessert_Vietnamese Cuisine_Indiechine-9 This past week the heat was so brutal that both of us got a cold from switching back and forth too often between a cool air-conditioned room to the burning heat. But we're ok now, and I'm back to the sauna/kitchen creating and documenting recipes with great enthusiasm!I haven't been able to make videos for two weeks now. There's no air conditioner in my kitchen, which makes it difficult to videotape in this hot and humid weather. (I can't turn on a fan when videotaping or it'll blow away napkins, herbs... I learned it the hard way.) For those of you who love my videos, I'm making it up to you by sharing simple recipes that can be done in just a few steps. It's summertime anyway. To me, fresh ingredients of this season need little elaboration. That's why I love easy summer recipes that keep or enhance the natural flavors of fruits and vegetables. This is the second panna cotta recipe in a week's time, I know! But you wouldn't mind having too many easy, quick, delicious dessert recipes that can be made in advance, right? Passion Fruit_ Panna Cotta_Dessert_Vietnamese Cuisine_Indiechine-5 Passion fruit_ Panna Cotta_Dessert_Vietnamese Cuisine_Indiechine-8 Passion fruit, called "vine lemons" in Vietnamese, is in season here. I really love it because of its distinct aroma and flavor. Normally I would just eat them fresh off the peel, but today I tried some as topping on panna cotta and it turned out really good. Check out the recipe below to see how to make this delicious dessert in just a few steps. Chúc ngon miệng! Passion Fruit_ Panna Cotta_Dessert_Vietnamese Cuisine_Indiechine-4 PANNA COTTA WITH FRESH PASSION FRUIT Serves 4 INGREDIENTS Gelatin powder: 1.5 tablespoons (10 grams) Water: 2 tablespoons Heavy cream: 600 ml Milk: 50 ml Sugar: 3.5 tablespoons Fresh passion fruits: 5 PROCEDURE: In a bowl, add water and sprinkle gelatin powder over water. Let sit for 5 minutes. In a sauce pan, add cream, milk, sugar, whisk until sugar dissolve and bring to a simmer. Remove from heat. Add gelatin and stir well until gelatin dissolves. Strain the mixture. Pour into cups, bowls or molds. Keep in the fridge for at least 4 hours to set. Cut passion fruits in halves. Use a spoon to scrape the juice and seeds. Pour over the panna cotta and serve. You can add some sugar to the juice before serving if it's too sour. *If you want to pour the panna cotta on a plate upside down like in the pictures, make sure to grease the molds or cups with butter. Before serving, dip the molds/cups into warm water for about one minute and then run a knife around the edge before placing it on a plate.

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