Passion Fruit Panna Cotta, Sweetened with Monk Fruit
Sweets and drinksPuddingsEurope and North America20 minutes cooking, 3 to 4 hours chilling
Passion fruit panna cotta is cool and silky, with just enough wobble to shiver under a spoon. The sharp passion fruit sauce cuts straight through the richness of the cream. The hardest part is the temperature, because boiled milk leaves a pitted surface and a grainy set.
Warm the milk only until it feels hot to the touch, then stir in the gelatin. Take the sauce off the heat as soon as it simmers and thickens slightly. Cooked further, it sets hard once chilled.
This batch weighs about 883g, at roughly 145 calories per 100g.
Method
Soak 3 gelatin sheets, about 9g, in cold water for 10 minutes until soft.
Set a pan over low heat with 300ml oat milk and 54g kOBE Monk Fruit Blend and warm it through without letting it boil.
Add the softened gelatin and stir until fully dissolved.
Stir in 50g unsweetened yogurt.
Pour in 300ml whipping cream.
Add 10ml rum and stir until the mixture is smooth.
Strain into molds and chill for 3 to 4 hours until set.
Make the sauce: put 50ml passion fruit juice, 50ml water and 60g kOBE Monk Fruit Blend in a pan and stir until it simmers and starts to thicken.
Once the panna cotta has set, spoon the passion fruit sauce over the top.
Tips
Warm the milk only, never boil it, and the panna cotta stays silky.
Adjust the sweetener in the sauce to match how sharp the passion fruit is.
Strain the mixture into the molds to catch bubbles and any undissolved gelatin.
The sauce has to be completely cool before it goes on, since warm sauce melts the surface.
Glass molds give a flatter, better looking top than plastic ones.
kOBE Monk Fruit Blend dissolves slowly, so stir the milk again after 5 minutes and check the bottom of the pan for grit.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.