Passion Fruits Panna Cotta with Lemon Curd & Pistachio Brittle (makes 6 glasses)
Ingredients & methods of Passion Fruits Panna Cotta with Lemon Curd & Pistachio Brittle
Ingredients for passion fruit panna cotta
4 passion fruit
2 cups fresh cream
¼ cup sugar for fresh cream + ¼ cup for passion fruit
2 table spoon corn flour
1 table spoon gelatin
1 tea spoon vanilla essence
¼ cup water
- Method for passion fruit panna cotta
In a blender take out the passion fruit seeds and the juice and churn for 20 seconds
In a pan add the passion fruit puree along with ¼ cup of water and sugar. Let it cook till it gets thick. Keep it aside.
In a bowl add cold water to the gelatin powder. In another bowl add corn flour and water, mix it well.
In a pan add fresh cream and sugar and mix well. Add the gelatin mixture and keep stirring it.
Keep 5-6 table spoons of passion fruit sauce aside and rest put in the pan. Keep stirring and add the corn flour mixture and whisk it well. Add Vanilla essence and stir if on a slow flame for 1-2 minutes.
- Ingredients for lemon curd
½ cup almond milk/milk
¼ cup sugar
¼ cup lemon juice
2 tea spoon lemon zest
2 table spoons corn flour
¼ tea spoon of turmeric powder
- Method for lemon curd
In a bowl add corn flour and 10-12 table spoons of water. Mix it well.
In a pan add the almond milk and sugar. Cook till it comes to boil. Add lemon zest and lemon juice. Let it come to boil.
Add the corn flour mixture and turmeric powder. Keep stirring it till thick. Let it cool.
- Ingredients for pistachio Brittle
¼ cup pistachio
6 table spoons sugar
2 table spoons water
- Method for pistachio Brittle:
In a pan add pistachio and sugar. Sauté for 3-5 minutes on a slow flame. Add water and cook for another minute. Let it cool to the room temperature. In a mixer churn for 2-3 times.
Assembling of the dish
In an individual glass add the passion fruit cream mixture. Let it set in the refrigerator for an hour. Garnish it with the remaining passion fruit sauce and brittle pistachio. Refrigerate for 2-3 hours. Serve chilled.