This Panna Cotta with Tropical Fruit is enriched with condensed milk and inspired by Austin-based SnoMo’s riff on the classic dessert. Topped with juicy pineapple and kiwi, this simple treat is bright, creamy, and delicious.
Slideshow:More Panna Cotta Recipes
2 1/2 cups whole milk
2 teaspoons unflavored gelatin
1 cup heavy cream
3 tablespoons granulated sugar
3/4 cup sliced peeled kiwi
3/4 cup diced fresh pineapple
1/4 cup sweetened condensed milk
How to Make It
Heat milk in a medium saucepan over moderate heat to 140°F, about 5 minutes. Sprinkle gelatin over milk and whisk until gelatin is dissolved. Add heavy cream and sugar; cook, stirring occasionally, until sugar dissolves and temperature reaches 160°F, about 5 minutes.
Divide the panna cotta mixture evenly among 4 (12-ounce) heatproof glasses. Press plastic wrap directly on surface of each panna cotta. Cool to room temperature, and then refrigerate 8 hours or overnight.
To serve, remove and discard plastic wrap. Top each panna cotta with kiwi and pineapple; drizzle with sweetened condensed milk.
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