Dessert

Passion Fruit Panna Cotta with Lemongrass Tuile, Candied Ginger & Coconut Cream

Name: Passion Fruit Panna Cotta with Lemongrass Tuile, Candied Ginger & Coconut Cream
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2 servings
Ingredients: 150ml heavy cream; 100ml whole milk; 1 teaspoon gelatin powder (or 1 sheet gelatin); 2 tablespoons water (if using powder); 100ml passion fruit purée (fresh or high-quality frozen); 40g caster sugar; ½ vanilla pod, split and scraped; 60g white chocolate, finely chopped; For the tuile: 40g unsalted butter, 30g caster sugar, 1 egg white, 30g flour, 1 teaspoon lemongrass powder, pinch of sea salt; For the coulis: 80ml passion fruit purée, 15g caster sugar, 1 tablespoon water; For candied ginger: 30g fresh ginger, julienned, 30g caster sugar, 60ml water; For coconut cream: 80ml coconut cream, 20ml coconut milk, 1 teaspoon lime juice; 1 tablespoon toasted sesame seeds; Lime zest (Microplane)

A sophisticated passion-fruit panna cotta—silken, barely set, with deep-tropical tartness—rests on a bright passion-fruit coulis. A delicate lemongrass tuile provides crisp elegance; candied ginger threads add warmth and textural contrast. A quenelle of fresh coconut cream (whipped with a touch of coconut milk and lime) and toasted sesame seeds finish this refined, summery dessert with subtle nods to Southeast Asian flavors.

532cal 10gprotein 55gcarbs 41gfat 20min prep 40min cook 2serves

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