I don’t often rave about desserts that aren’t chocolate…but I’m passionate about this one! One taste and you’ll see why. It comes from the Houstonian’s Pastry Chef Catherine Rodriguez. BTW, The Houstonian not only has a pastry chef, but an entire pastry staff!!
Passion Fruit Panna Cotta:
Heat cream with sugar. Soften gelatin in cold water. Add gelatin to heated cream. Stir to dissolve gelatin. Add milk and passion fruit puree. Fill 8 ramekins with custard base. Chill. Once set, run a knife around the edge to help get the custard out.
Cream butter with the powdered sugar. Add ½ flour. Add egg white. Add remaining flour and vanilla.
Pineapple Mango Salad:
Cut pineapple and mango in small dice (¼” X ¼”).
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Passion Fruit Panna Cotta
- 2½ cups cream
- ¾ cup milk
- 1 cup sugar
- 5 leaves Gelatin Leaves [or 2 envelopes (½ oz.) Gelatin Powder]
- 1 ¼ cup Passion Fruit puree
- 1 oz. Butter
- ¼ cup Powdered Sugar
- 4 tablespoons + 2 teaspoons All-purpose Flour
- 1 Egg White
- ¼ teaspoon Vanilla
Pineapple Mango Salad
- 1 Fresh Pineapple
- 2 Mangoes
- 1 Vanilla Bean
- Zest of one lime
- Simple Syrup (to toss like a salad dressing)