Dessert

Passion Fruit Panna Cotta with Candied Lemon Curd, Lemongrass Tuile & Toasted Coconut

Name: Passion Fruit Panna Cotta with Candied Lemon Curd, Lemongrass Tuile & Toasted Coconut
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2 servings
Ingredients: 1 cup heavy cream; ½ cup whole milk; ½ vanilla bean, split and scraped; ¾ cup passion fruit purée (fresh or frozen, strained); 1 gelatin sheet (or ¼ tsp powdered gelatin bloomed in 1 tbsp water); 2 tbsp honey; 3 egg yolks; ¼ cup sugar; 3 tbsp fresh lemon juice; 1 tbsp candied lemon peel, finely minced; ½ tbsp unsalted butter; 1 tbsp lemongrass paste (or 1 tbsp minced fresh lemongrass); ¼ cup all-purpose flour; 2 tbsp unsalted butter, melted; 2 tbsp honey; ¼ tsp sea salt; ⅓ cup unsweetened shredded coconut, toasted; 3 tbsp coconut cream; 2 tbsp passion fruit purée (reserved for foam); 1 tbsp powdered sugar; Fleur de sel for garnish; Fresh edible flowers (optional)

A silken passion fruit panna cotta infused with passion fruit purée and topped with a tangy, bright candied lemon curd creates the base. Scattered across are delicate lemongrass tuiles (crispy cookies) that shatter between your teeth, toasted coconut flakes adding textural complexity, and a final showstopper: a quenelle of passion fruit-coconut foam. It's California elegance meeting tropical sophistication.

1244calper serving 17gprotein 115gcarbs 85gfat 25min prep 35min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this