Passionfruit Panna Cotta
Sugromax Liquid Sweetener
fresh or frozen, unsweetened passionfruit pulp
- 1. Heat the coconut cream, until simmering. Remove from the heat and mix in Sugromax Liquid Sweetener and passionfruit pulp.
- 2. Mix the gelatin with the boiling water and stir until dissolved. Mix into the hot coconut cream mixture, stirring to combine.
- 3. Rinse 6, 1/3 cup dishes with water. Pour one sixth of the mixture into each wet mould. Cover and refrigerate until set.
- 4. When ready to serve, press your finger around the edge of the set mixture to release. Gently run a small knife down to the bottom of the dish to release the vacuum. Turn onto a serving plate, shaking to release. Spoon passionfruit pulp over the Panna Cotta. Garnish with toasted thread coconut.