Passion fruit panna cotta with pineapple chutney

A fruity, delicious and light dessert for the summer: passion fruit coconut panna cotta with sweet pineapple chutney.

(Recipes for 4)

Panna cotta

400 ml coconut milk
6 g Agar Agar
1 passion fruit cut in half, scrape out the pulp
4 tbsp agave syrup
½ tsp grated orange skin
1 pinch of salt

Put all ingredients in a saucepan and bring to a boil. Then pour it into a mold and let it cool for an hour in the refrigerator.

Chutney

5 tbsp raw cane sugar
400 g pineapple cut into small cubes
½ chilli pepper cut into small cubes
1 tsp ginger cut into small cubes
1 pinch of cardamom powder
1 pinch of cinnamon
Salt, pepper
100 ml orange juice

Caramelize sugar in a pan. Add the pineapple cubes and let them steep briefly. Add chili and ginger cubes and spices and stir well. Add the orange juice and cook on a low heat for about 15-20 minutes. Take the panna cotta out of the mold onto a dessert plate and garnish with the pineapple chutney.

We wish you a delicious summer time 🙂

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Filed under Desserts

Mr. Weeramundage comes from Sri Lanka and grew up with Ayurveda as a holistic way of life from an early age. After graduating from college, he first trained as a restaurant specialist and then completed further training as an Ayurveda chef. Since 2010 he has been bringing his experiences to the Ayurveda Parkschlösschen’s kitchen.

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