Ingredients
- 1 vanilla pod
- 500 ml double cream
- 50 g xylitol or sugar
- ½ + 1â„4 tsp agar agar
- 240 ml passion fruit pulp
- 2 tbsp honey or xylitol
- 100 g fresh physalis
Instructions
- Split the vanilla pod lengthwise and scrape out the seeds.
- Add the pod and the seeds to a pot with the double cream, 50 g xylitol or sugar and exactly ½ tsp agar agar. Stir continually, bring to a boil, then reduce the heat and let simmer for about 5 minutes. Remove the pot from the stove and strain the mixture through a sieve. Let cool for 5-10 minutes.
- Meanwhile, put the passion fruit pulp, 2 tbsp honey or xylitol and 1â„4 tsp agar agar in a pot. Stir continually, bring to a boil, reduce the heat and finally add the physalis. Let simmer for about 5 minutes, then remove the pot from the stove. Let cool down and store in the fridge.
- Pour the panna cotta mixture into six dessert glasses. Place them in the fridge for at least 2-3 hours or overnight. Serve the dessert with 2 tbsp of the passion fruit and physalis coulis.
