What’s better to fight winter depression than a sweet exotic fruit dessert ? Here comes a papaw and passion fruit pannacotta recipe I adapted from a tropical dessert recipe I read not long ago in a magazine. I used agar-agar but you could replace it with gelatin following use instructions and quantities indicated on the packaging. Personally, I find agar-agar to be easier to use, it just needs to boil smoothly with cream for at least one minute to act efficiently as a setting agent.
If you’re not familiar with papaw, keep in mind it’s ready to be consumed once flesh has a smooth and creamy texture, this can be felt when gently pressing your fingers on the fruit. If it’s hard, you should wait a few more days before opening it.
Papaw and passion fruit Panna Cotta recipe
Preparation time: 20 minutes – Refrigeration time: 2 hours
Ingredients (for 6 servings)
1/2 papaw (9 oz – 260 g)
5 passion fruits
2.5 cups (60 cl) of whipping cream
2.5 oz (70 g) of powdered sugar
1 oz (2,8 g) of agar-agar
1/ Take black seeds off papaw and discard. In a food processor, mix papaw flesh with one and a half cup of cream.
2/ Cut 2 passion fruits in halves, take flesh with a teaspoon and add, along with powdered sugar to the papaw mixture. Stir well.
3/ Heat remaining cream (1 cup) in a small saucepan over medium heat. Add agar-agar, stir well and get to a smooth boil. While cream starts boiling, count one minute and take off heat.
4/ Combine papaw mixture and cream right away. Agar-agar will get cream to solidify when cooling down, that’s why you shouldn’t wait to realize the next steps.
5/ Pour panna cotta mixture into 6 individual ramekins and refrigerate for at least 2 hours.
6/ Right before serving top each pannacotta ramekin with the flesh of half a passion fruit