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 

Food & Wine
February 2018

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Read the full recipe after the video.

Recipe Summary

total:
8 hrs 20 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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