13 May 2016
2 min read
Recipes EB 2016 San Diego

Passion fruit panna cotta

passion fruit yogurt Hubert Cormier recipe san diego summit EB 2016 yogurt tasting session
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Table of contents
Table of contents

Ingredients (4 servings)

  • 60 ml (¼ of a cup) of cold water
  • 7 grams (1 sachet) of gelatin
  • 500 ml (2 cups) of vanilla Greek yogurt
  • 250 ml (1 cup) of milk
  • 250 ml (1 cup) of whipping cream (35% fat)
  • 60 ml (¼ of a cup) + 30 ml (2 tablespoons) of granulated sugar
  • 30 ml (2 tablespoons) of lemon juice
  • 4 passion fruits
  • 1 jalapeño pepper, chopped 

Preparation

  1. Drop the gelatin into the cold water and leave for 15 minutes.
  2. In a large bowl, mix the yogurt and half the milk and cream.
  3. In a small pan, bring the rest of the milk and cream to the boil and add 60 ml (¼ of a cup) of sugar and the jalapeño pepper.
  4. Remove from the heat and discard the pepper.
  5. Stir in the gelatin, which should dilute completely. Beat with a whisk.
  6. Pour the mixture into the bowl of yogurt and mix.
  7. Add the lemon juice.
  8. Divide the mixture into 4 glasses and refrigerate for a minimum of 2 hours.
  9. Scoop out the passion fruit pulp and cook it in a non-stick pan on medium heat. Add the remaining sugar and keep stirring.
  10. Decorate the panna cottas with the passion fruit syrup.
Source: Hubert Cormier – Ma table festive
Copyright: Hubert Cormier