This chilled cream-based dessert is traditionally served with ripe red fruits like raspberries, strawberries, or sweet cherries. We give it an exotic twist with passion fruit sauce and crushed pistachios.
This dessert has no flour, these custards are 100% gluten free--but still plenty indulgent.
BAKING ADVICE Both the panna cotta and the passion fruit sauce can be made in advance and stored in the fridge for 1-2 days before serving.
BAKING TOOL HACKS
Not sure what to cook these desserts in? Any heatproof cups that can hold scalding liquid without breaking will work perfectly. If you're not 100% certain, start with a small, contained test.
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, set out eight 6-oz heat-proof cups (glass, ceramic, or very strong plastic). Alternatively, you can use a greater number of smaller serving cups.
In a small saucepan sprinkle gelatin packet over 2 tablespoons water and let stand about 1 minute to disintegrate. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat (1 to 2 minutes).
In a medium saucepan, bring cream, half and half, and sugar just to a boil over medium-high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla until fully dissolved. Divide mixture between serving cups and cool to room temperature.
Cover with plastic wrap and chill in the refrigerator for at least 4 hours or overnight. In a small saucepan, bring passion fruit juice to a boil, reducing it to a thick syrupy consistency by cooking it for 8-10 minutes. Remove from heat and let cool to room temperature.
Using a cutting board and small knife, chop pistachios as desired for garnish. You can create pistachio “dust” by chopping finely, or use small chunks.
To serve, evenly distribute passion fruit sauce to chilled cups. Garnish with crushed pistachio crumbs. Alternatively, you can un-mold the desserts using a warm knife, and serve them on a plate.