Passion Fruit Panna Cotta (Print Version)

# Ingredients:

→ Panna Cotta Base

01 - 160 g passion fruit pulp, seeds removed (from approximately 8-10 passion fruits)
02 - 240 ml almond milk or soy milk or oat milk
03 - 100 g granulated sugar
04 - 0.75 teaspoon agar-agar powder
05 - 240 g coconut cream or full-fat canned coconut milk, chilled
06 - 1 teaspoon vanilla extract (optional)

→ Passion Fruit Coulis (optional)

07 - 200 g passion fruit pulp with seeds
08 - 100 g granulated sugar
09 - 1 tablespoon freshly squeezed lime juice

# Instructions:

01 - Place passion fruit pulp in a food processor and blend for about 30 seconds to separate juice from seeds.
02 - Press blended pulp through a fine-mesh sieve to remove seeds, collecting the juice underneath.
03 - Combine strained passion fruit juice, plant milk, sugar, and agar-agar powder in a saucepan. Whisk thoroughly and bring to a simmer over medium heat. Cook, whisking, for 5 minutes.
04 - Remove from heat, then whisk in coconut cream and optional vanilla extract. Return to medium-low heat, stirring until coconut is fully melted. Do not allow the mixture to boil.
05 - Pour mixture through a fine-mesh sieve into a heat-proof bowl or large jug to ensure maximum smoothness.
06 - Divide liquid evenly among five 8.5 cm x 7 cm molds or alternative containers such as glass, ceramic bowls or cleaned yogurt pots.
07 - Allow the panna cotta to cool at room temperature for 10 minutes. Cover with lids or plastic wrap, then refrigerate for a minimum of 4 hours or overnight until fully set.
08 - Combine passion fruit pulp with seeds, sugar, and fresh lime juice in a saucepan. Bring to a simmer and cook for 5 minutes, whisking regularly. Remove from heat and allow to cool to room temperature.
09 - Remove panna cotta from fridge. For flexible molds, gently press on the edges to release. For glass or ceramic bowls, loosen edges with a knife before inverting. Plate desserts and spoon passion fruit coulis on top just before serving.

# Notes:

01 - For best results, use ripe passion fruit and ensure accurate measurement of agar-agar for optimal texture.
02 - Agar-agar sets quickly at room temperature, so pour mixture promptly after final straining.
03 - If using canned coconut milk, choose full-fat for a creamier consistency.

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