Lemon Panna Cotta with Passion Fruit Curd
Lemon Panna Cotta with Passion Fruit Curd is an elegant dessert for two with a creamy texture and a bright, tropical finish. The panna cotta itself is soft and silky, with just enough lemon to keep it feeling fresh, while the homemade passion fruit curd adds a sharper, fruitier layer on top. It is a small dessert, but it feels refined and memorable.
Ingredients
For the Lemon Panna Cotta
- 1/4 cup milk
- 1.5 teaspoons gelatin powder
- 1/2 cups half and half
- 2 tablespoons heavy cream
- 2 tablespoons sugar
- 1/2 vanilla bean
- 1/2 lemon
For the Passion Fruit Curd
- 3 passion fruit about 1/4 cup passion fruit pulp
- 2 tablespoons granulated sugar
- 3 tablespoons butter
- 1 tablespoon lemon juice
- 1.5 eggs
- 1 pinch salt
Instructions
For the Lemon Panna Cotta
- Wash the lemon and use a paring knife or lemon peeler to make strips of the skin of the lemon
- Sprinkle the gelatin powder in 2 tablespoons of milk. Allow to bloom for about 15 minutes.
- Combine rest of milk, half and half, cream, sugar and the lemon peel in a saucepan. Scrape the vanilla seeds from the vanilla bean, add to the saucepan and add bean as well. Bring to a simmer and whisk until sugar dissolves. Take from the heat and let it rest for about 10 minutes, allowing the flavors of the lemon and vanilla to seep into the milk/cream mixture.
- Remove lemon peel and vanilla bean from the milk and discard.
- Bring it back to a simmer and add the gelatin mixture, whisking until dissolved. Strain milk/cream mixture and divide over 2 small bowls or ramekins.
- Chill in the refrigerator until set for about 8 hours or overnight.
- When ready to serve, take panna cotta out of the bowls, you may need a small sharp knife to cut around the edges. Place each panna cotta upside down on a small plate and serve with passion fruit curd.
For the Passion Fruit Curd (NOTE 1)
- Mix the butter and the sugar until white. Add the eggs, salt and the lemon juice and mix again. You will have a mixture that looks like curdled.
- Add the passion fruit pulp and mix.
- Transfer the mixture to a saucepan and cook over low-medium head. Do NOT boil and stir constantly. The mixture will thicken in about 10-15 minutes and will leave a path on the back of the spatula.
- Transfer the passion fruit curd into a jar. Allow to cool.
Notes
- The detailed instructive steps on how to make the Passion Fruit Curd, please check out this post.
Nutrition
Calories: 585kcalCarbohydrates: 62gProtein: 13gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gSodium: 296mgFiber: 14gSugar: 44g