Dessert

Passion Fruit Panna Cotta with Lemongrass Tuile, Candied Ginger & Black Sesame Brittle

Name: Passion Fruit Panna Cotta with Lemongrass Tuile, Candied Ginger & Black Sesame Brittle
Prep time: 45 min
Cook time: 50 min
Total time: 95 min
Yield: 6 servings
Ingredients: 1.5 cups heavy cream; ½ cup whole milk; 1 tbsp gelatin powder (or 2.5 sheets, bloomed in cold water); ¾ cup fresh passion fruit pulp (about 6–8 fruits, seeds and juice); 3 tbsp granulated sugar (for panna cotta); 1 tsp vanilla extract; Pinch of sea salt; 2 stalks fresh lemongrass, white part only, minced fine; ¼ cup egg whites (pasteurized, about 1 large); 2 tbsp powdered sugar (for tuile); 2 tbsp melted butter (for tuile); 1 oz crystallized ginger, cut into small pieces; ¼ cup granulated sugar (for brittle); 2 tbsp black sesame seeds; 1 tbsp water (for brittle); Pinch of sea salt (for brittle); Oil for frying tuile (neutral, refined)

A silken panna cotta infused with fresh passion fruit pulp is set just firm enough to quiver on the spoon. It's topped with a paper-thin lemongrass tuile that's fried until translucent and shattering, pieces of candied ginger that offer chewy, bright heat, and shards of black sesame brittle that crackle between teeth. The plate is finished with a passion fruit coulis that's been reduced until glossy and intense, and a whisper of toasted black sesame seeds that add nutty depth to the tropical composition.

636cal per serving 7gprotein 32gcarbs 55gfat 45min prep 50min cook 6serves

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