Kiwi Passion Fruit Panna Cotta

• Gluten free

• Produce

  • 1 1/2 cups Kiwi puree
  • 1 cup Passion fruit, juice

• Condiments

  • 1 tbsp Vanilla bean paste

• Baking & Spices

  • 1/2 cup Granulated sugar
  • 1/8 tsp Salt
  • 3 tbsp Sugar

• Dairy

  • 2 cups Heavy cream
  • 1 cup Milk

• Desserts

  • 2 envelope Gelatin, unflavored powder

Found on bakedbyanintrovert.com

Description

Directions

• Stir the passion fruit juice and sugar together in a medium saucepan. Sprinkle the gelatin over the top and let set for 5 minutes to bloom.
• Heat the passion fruit juice over medium, stirring until the gelatin powder is dissolved and the mixture is steaming. Remove from heat and stir in the kiwi puree.
• Place 8 (6-ounce) dessert cups at an angle in an egg carton or muffin pan. Carefully pour the fruit mixture into each cup, filling almost to the edge. Refrigerate for at least 2 hours or until set.
• Stir the milk, sugar, and salt together in a medium saucepan. Sprinkle the gelatin over the top and let stand for 5 minutes to bloom.
• Heat the milk mixture over medium heat, stirring until the gelatin powder is dissolved and the mixture is steaming. Remove from heat. Stir in the vanilla paste and heavy cream.
• Pour the vanilla bean mixture over the kiwi passion fruit later in each cup. refrigerate for another 2 hours or until set. Top each cup with fresh kiwi cubes just before serving.