The last of the summer.
Passion fruit is that kind of fruit that makes me smile. I love the acidity, I love the texture of the seeds, I love the color.
I wanted to make a “lactose-free” version of the pannacotta, because there are so many people with lactose intolerance, and their food choices are so limited. At the second attempt the recipe got the texture I wanted, and my husband even said he liked this version more than the original …
400ml coconut milk
200ml of almond milk
4 tbsp of white sugar
6 sheets of gelatin (please confirmed the instructions of the jelly that you’re using. Different brands have different values of solidification per sheet). For a vegan version of the recipe use agar
passion fruit coulis:
1 orange juice
4 passion fruit
3 tbsp of white sugar
In a bowl with ice cold water put the gelatin sheets. Let them soften for about 5 minutes.
In a pot, place the coconut milk, the almond milk and the sugar. Bring it to a boil. Remove from heat, squeeze the gelatine leaves and add them to the mixture. Stir to dissolve them completely.
Place the preparation in molds and refrigerate for 4 to 6 hours, or until the pannacotta stays solid.
Let’s make the coulis.
In a pan, put the sugar and orange juice. Cut the passion fruit and remove the pulp with the help of a spoon. Join the pot and let it boil.
Simmer a few minutes so the sugar dissolves. Remove, let cool and set aside. You can prepare the coulis Eve and store in a jar in the refrigerator.
At the time of serving, you can unmolde either way: by dipping the molds in a bowl with hot water (for only a few seconds) or by inserting a knife between the mold and the pannacota. Serve with the coulis on top.