Big Rock's Passion Fruit Panna Cotta - FOX 32 News Chicago

Big Rock's Passion Fruit Panna Cotta

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(WJBK) -- Get this recipe courtesy of Chef Eric Voigt from Big Rock Chophouse in Birmingham, one of the many eateries taking part in Birmingham Restaurant Week happening Jan. 28 - Feb. 1 and Feb. 4-8. Learn more online at www.birminghamrestaurantweek.org.

YEILD:
120 grams/ ½ cup of passion fruit concentrate, puree or juice
120 grams/ ½ cup heavy cream
85 grams or 3 oz. of granulate sugar
240 grams/ 1 cup milk
8 grams of sheet gelatin, or 1 tbs powder gelatin, or 1 envelope of gelatin knox
3 tbs. of Water
4 x 4 oz. Containers

METHOD:
1. Steep 1 tbs of gelatin in 3 tbs of cold water for 10 minutes
2. Bring cream, passion fruit and sugar in a non reactive pot over medium heat to a steam, while constantly stirring with a whisk
3. Add gelatin into pot and whisk until dissolved
4. Temper hot liquid into milk slowly
5. Strain through a fine mesh strainer
6. Portion into desired container
7. Refrigerate for 24 hours

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